Tangy Spicy Peanut Chicken

1/4 cup Liquid Gold

1 1/2 tablespoons lower-sodium soy sauce

1 tablespoon fish sauce

1 tablespoon rice vinegar

1 tablespoon chili sauce

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

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 Liquid Gold mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Sprinkle with green onions and peanuts.

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