Spicy Chicken and Snow Peas
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Ingredients
| 1 (3) | bag boil-in-bag long-grain rice | | 2 tbsp. | sugar | | 3 tbsp. | low-sodium soy sauce | | 2 tbsp. | rice vinegar | | 2 tsp. | chile paste with garlic (such as sambal oelek) | | 1 tsp. | bottled ground fresh ginger (such as Spice World) | | Cooking spray | | 1 tsp. | dark sesame oil | | 1-1/2 cup | matchstick-cut carrots | | 1 cup | thinly sliced red bell pepper | | 2 cups | chopped cooked chicken breast | | 2 cups | snow peas, trimmed | | 1/4 tsp. | salt | | 1/3 cup | unsalted, dry-roasted peanuts |
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Instructions
Cook rice according to package directions, omitting salt and fat. Keep warm.
Combine sugar and next 4 ingredients (through ginger) in a small bowl. 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. Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
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. Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture. Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.
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