Sweet-Spicy Chicken and Vegetable Stir-Fry

Ingredients

• Brown sugar

  3 tbsp or 27g

• Soy sauce

  Low sodium, Shoyu

  1 ½ tbsp or 24g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Rice wine vinegar

  1 tbsp or 15g

• Thai Chili Garlic Paste

  Dynasty

  3 tsp or 15g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Cornstarch

  ¾ tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Peas

  Edible-podded, raw

  3 cup, whole or 189g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Sweet, raw

  1 onion or 331g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Peanuts

  All types, dry-roasted, without salt

  ¼ cup or 37g

• Brown rice

  Long-grain, raw

  1 cup or 185g

Directions

1. Cook rice to package directions.
2. Combine the first 7 ingredients, stirring well; set aside.
3. 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.
4. 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.
5. Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Sprinkle with green onions and peanuts. Serve with rice.

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