Sweet-Spicy Chicken and Vegetable Stir-Fry
3 tablespoons dark brown sugar
1½ tablespoons lower-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon sambal oelek
1 teaspoon dark sesame oil
¾ teaspoon cornstarch
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
8 ounces sugar snap peas
1 red bell pepper, sliced
½ medium red onion, cut into thin wedges
¼ cup sliced green onions
¼ cup unsalted dry-roasted peanuts
1. Combine the first 7 ingredients, stirring well; set aside.
2. Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done.
Remove chicken from wok. Add remaining 1 tablespoon canola oil to wok; swirl to coat. Add sugar snap peas, bell pepper, and red onion; stir-fry 3 minutes or until vegetables are crisp-tender.
Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Sprinkle with green onions and peanuts.