Categories: Asian, Gluten-Free, Poultry

Ingredients

• 1 tablespoon honey
• 1/2 teaspoon chili-garlic sauce
• 1 tablespoon rice wine vinegar
• 1/2 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon finely grated fresh ginger
• 1/8 cup fresh orange juice
• 1 teaspoon cornstarch
• 2 teaspoons peanut oil
• 6 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1 cup small, sweet mixed peppers
• 3 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
• 4 ounces snow peas, trimmed
• 1/2 cup brown rice

Directions

1. Set water to boil and add rice per instructions.

2. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

3. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat.

4. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes.

5. Transfer the partially-cooked chicken to a plate. Reserve the pan.

6. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes.

7. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.

8. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

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