Sweet-Spicy Chicken and Vegetable Stir-Fry!
3 tablespoons dark brown sugar 1 1/2 tablespoons lower-sodium soy sauce 1 tablespoon fish sauce 1 tablespoon rice vinegar 1 tablespoon sambal oelek 1 teaspoon dark sesame oil 3/4 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 1/2 medium red onion, cut into thin wedges 1/4 cup sliced green onions 1/4 cup unsalted dry-roasted peanuts
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.