Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings 6
Calories421
Ingredients
- 2 pounds boneless skinless chicken thighs cut into bite-sized pieces
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1/4 cup brown sugar
- 2-3 tablespoons Garlic chili sauce depending on your heat level
- 3 tablespoon ketchup
- 3 tablespoons oil
- 1 small onion cut into slices
- 1 cup yellow pepper cut into slices
- 1 cup red pepper cut into slices
- 1 1/2 cups sugar snap peas
- 4 cloves garlic minced
- Green onions chopped for garnish
Instructions
-
Cut chicken thighs into thin strips and place in a bowl. Add cornstarch, salt, and pepper and mix until combined.
-
In a small bowl whisk together soy sauce, vinegar, brown sugar, chili sauce, and ketchup until combined. Set aside.
-
Heat oil in a skillet (I use a cast iron skillet or wok on high heat. Add chicken in batches and cook for 5-6 minutes. Remove to a bowl and repeat until all chicken is cooked.
-
Add onions, peppers and cook for 2-3 minutes. Add in snap peas and garlic, cook another minute.
-
Add back in the chicken and add sauce mixture, mix until combined. Simmer for 1-2 minutes for the sauce to thicken up a bit.
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Serve with rice and garnish with green onions.
Notes
**If you want to adjust the heat level, just start with 1 tablespoon of garlic chili sauce and taste it.
Snow peas can be used in place of sugar snap peas.
Nutrition
Serving: 1gCalories: 421kcalCarbohydrates: 24gProtein: 40gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 184mgSodium: 1715mgFiber: 2gSugar: 12g
