I got this recipe out of my Cooking Light magazine. I seen it while I was on luch at work (I have a hour lunch so I bring things to read) anyhow, I knew I was going to make it because it looked so good. I have not owned a wok in at least 25 years, I just use a large pan.
3 T dark brown sugar
1 1/2 T lower-sodium soy sauce
1 T fish sauce (I had to sneak this in because my son hates anything to do with fish) he did ask
if had oyster sauce in it. I told him no, but failed to say it had fish sauce in it.)
1 T rice wine vinegar
1 T sambal oelek
1 t dark sesame-oil
3/4 t cornstarch
1 pound skinless, boneless chicken breast, cut into bite size pieces
8 ounces sugar snap peas
1 red bell pepper, sliced
1/2 medium red onion, cut into thin wedges
1/4 sliced green onions
1/4 unsalted dry-roasted peanuts
Combine the first 7 ingredients, stirring well; set aside.
Heat a large wok (or large pan) over high heat. Add 1 tablespoon canola oil to pan, swirl to coat. Add chicken, stir-fry for 4 minutesor until brown and done. Remove from wok. Add remaining 1 T oil to pan. Add snap peas, bell peppers and red onions. Stir-fry for 3 minutes or until vegetables are crisp-tender. Stir in brown sugar mixture cook one minute or until thickened. Stir in chicken onions and peanuts.