Last nights dinner was pretty to look at and delicious to eat! This meal is full of crisp, fresh, and colorful carrots, baby corns, peppers, and snow peas which are stir-fried, then doused in a simple-but-fiery sauce. The whole process takes less time than you would think and comes out amazing!
Spicy Chicken with Snow Peas, Carrots, Baby Corn and Red Peppers
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons thai style chile sauce
1 teaspoon garlic (minced)
1 teaspoon bottled ground fresh ginger
1 teaspoon dark sesame oil
1 1/2 cups matchstick-cut carrots
1 cup thinly sliced red bell pepper
1/2 can whole baby corn
2 cups chopped cooked chicken breast
1 cup snow peas (trimmed)
Combine sugar and next 4 ingredients (through dark sesame oil) in a small bowl and set aside. Next, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots, baby corn and red pepper to pan; sauté 3 minutes. Add chicken and peas to pan; sauté 2 minute. Transfer chicken mixture to a large bowl. Return pan to heat. Add soy sauce mixture to pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly. Add veggie/chicken mix back into pan, mix and heat through. Serve.
* I arranged a bed of rice on a plate and topped each serving with chicken mixture then drizzled some extra sauce over each serving.