Chicken & Vegetable Stir-fry

This recipe is so delicious and we make it often – it’s a nice one dish meal and great for serving a big group. It’s also a great way to use up sugar snap peas and green onions from the garden. Serves 6.

Ingredients:

• 6 tablespoons of brown sugar
• 3 tablespoons of soy sauce
• 2 tablespoons of teriyaki sauce
• 2 tablespoons of rice vinegar
• 2 tablespoons of sriracha sauce (use just 1 tbsp if you don’t want it too spicy)
• 1 1/2 teaspoons of cornstarch
• 2 tablespoons of cooking oil of your choice (canola, vegetable, coconut)
• 1 pound of skinless, boneless chicken breast cut into bite-sized pieces
• 8 ounces sugar snap peas (I usually double this since they are my favorite)
• 1 red bell pepper, sliced
• 1 medium red onion, cut into wedges
• 1/4 cup green onions
• 1/4 cup roasted peanuts (optional)
• White or brown rice for serving on the side

Step One: Start your rice, follow the package instructions.

Step Two: Combine the first 6 ingredients in a bowl and stir well, set aside.

Step Three: Heat a large skillet or non-stick pan over high heat. Add 1 tablespoon of the cooking oil to the pan, swirl to coat. Add the bite size pieces of chicken and cook until browned and done. Remove the chicken from the pan.

Step Four: Add the remaining 1 tablespoon of cooking oil to the pan, swirl to coat. Add the sugar snap peas, red onion, and bell pepper. Stir-fry until vegetables are crisp and tender. Stir in the sauce you created in step two, cook 1 minute or until thickened.

Step Five: Add the chicken and peanuts to your vegetable mixture, toss to coat. Sprinkle with green onions, and serve with white/brown rice. Enjoy!