| Ingredient |
Amount |
Calories |
| Onions |
55g |
22kcal |
| Peppers, raw, red, sweet |
119g |
31kcal |
| Chicken broiler, raw, meat only boneless breast |
454g |
545kcal |
| Brown sugar |
44.81g |
170kcal |
| Peanuts |
28g |
159kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
25g |
8kcal |
| Cornstarch |
1.87g |
7kcal |
| Oil, sesame, salad or cooking |
4.55g |
40kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
24.84g |
14kcal |
| Beans, snap, green, raw |
454g |
141kcal |
| Rapeseed oil (Canola oil) |
26.9g |
238kcal |
| Sauce, fish, ready-to-serve |
15g |
5kcal |
| Rice, wine |
14.4g |
19kcal |
Recipe Instructions:
Ingredients
Ingredient Checklist
3 tablespoons dark brown sugar
1 ½ 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
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DirectionsInstructions Checklist
Step 1
Combine the first 7 ingredients, stirring well; set aside.
Step 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.
