Sweet-Spicy Chicken and Veggie Stir-Fry


What an easy, fast dish!! The greatest amount of time is consumed chopping the pepper, onion and chicken. Super fast!! This is great on it’s own (as I had it) or over rice.  This will definately be made again soon.

Sweet-Spicy Chicken and Veggie Stir-Fry


  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 3 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons canola oil, divided
  • 1.25 pound skinless, boneless chicken breast, cut into bite-sized pieces  
  • 1 lb 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  


  1. Combine the first 6 ingredients, whisk to combine and set aside.
  2. Heat a large wok or large heavy skillet over medium-high heat and add 1 tbsp oil to the pan and swirl to coat. Add the chicken and stir-fry for 4 minutes or until browned and done. Remove the chicken and add the other 1 tbsp oil to the wok and swirl to coat. Add the peas, pepper and onion and stir-fry until crisp-tender about 3 minutes. Stir in te brown sugar mixture and cook 1 minute or until thickened.  Stir in chicken, toss to coat. Sprinkle with green onion and peanuts.

Adapted from Cooking Light Magazine, September 2012 issue.

Makes 4 servings (without rice). Prep time: 10 minutes  Cooking time : 15 minutes.


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