Spicy Chicken and Snow Peas

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 4

Cooking Light. May 2007.

Ingredients:

1 (3 1/2 ounce) bag long-grain boil-in-the-bag rice

2 tablespoons sugar

3 tablespoons low sodium soy sauce

2 tablespoons rice vinegar

2 teaspoons chili paste with garlic (such as sambal oelek)

1 teaspoon bottled ground fresh ginger (such as spice world)

cooking spray

1 teaspoon dark sesame oil

1 1/2 cups matchstick-cut carrots

1 cup thinly sliced red bell pepper

2 cups chopped cooked chicken breasts

2 cups snow peas, trimmed

1/4 teaspoon salt

1/3 cup dry-roasted unsalted peanuts

Directions:

1. Cook rice according to package directions, omitting salt and fat. Keep warm.
2. Combine sugar and next 4 ingredients (through ginger) in a small bowl.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes.
4. Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
5. Return pan to heat. Add soy sauce mixture to pan; bring to a boil.
6. Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly.
7. Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture.
8. Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.

By RecipeOfHealth.com