Spicy Chicken and Snow Peas

Name: Spicy Chicken and Snow Peas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

⏱ 30 mins 🍽 4 serving(s) 🏷 Chicken

This vibrant chicken dish combines tender cooked chicken with crisp snow peas and colourful vegetables in a sweet and spicy sauce. The meal is served over fluffy rice and finished with a sprinkle of crunchy peanuts for texture. It is a simple yet satisfying recipe that brings together a variety of flavours and can be prepared in just half an hour, making it ideal for a speedy weeknight dinner.

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

Method

Prepare the rice following the packet instructions, leaving out any salt or fat. Set it aside to keep warm.
In a small bowl, mix together the sugar, soy sauce, rice vinegar, chili paste with garlic, and bottled ground fresh ginger.
Place a large nonstick skillet on the heat and coat it with cooking spray. Pour in the sesame oil, then add the carrots and red bell pepper. Cook for 2 minutes.
Add the chopped chicken and snow peas to the skillet. Cook for 1 minute, then move the mixture to a large bowl and mix in the salt.
Put the empty skillet back on the heat. Pour the soy sauce mixture into the pan and allow it to come to a boil.
Let the sauce cook until it has reduced to 1/4 cup, which should take about 1 1/2 minutes. Stir continuously during this time.
Divide approximately 1/2 cup of the cooked rice between four plates. Spoon about 1 1/4 cups of the chicken and vegetable mixture over the rice on each plate.
Drizzle 1 tablespoon of the reduced sauce over each serving. Finish by sprinkling about 4 teaspoons of dry roasted peanuts over the top of each plate.

Nutrition (per serving)

Sodium679400 mg

Recipe details

CategoryChicken

Authordicentra