Ingredients

The following ingredients have 4 Servings
  • 10 ounces boneless skinless chicken breasts (2 breasts, cut into 1-inch chunks)
  • 2 teaspoons low-sodium soy sauce (divided)
  • 1/2 teaspoon cornstarch
  • 2-3 red dried chiles (chopped)
  • 2 teaspoons canola oil
  • 2 cloves garlic (minced)
  • 1/2 red bell pepper (cut into 1-inch dice)
  • 1/2 yellow bell pepper (cut into 1-inch dice)
  • 1/2 small onion (cut into 1-inch dice)
  • 1 1/2 cups sugar snap peas
  • 3 tablespoons fat free chicken (vegetable broth)
  • 1 tablespoon black vinegar

Instruction

  • In a bowl, combine the cornstarch with 1 teaspoon of the soy sauce. Pour over chicken and toss to combine. Set aside to marinate for ten minutes.
  • Soak dried chiles in hot water for several minutes. Remove from water and chop. For a less spicy dish, discard some or all of the seeds.
  • Heat a large skillet or wok over high heat. Ad canola oil and swirl to coat. Add the chicken, spread it out across the surface of the pan. Sear on both sides until lightly browned, but not cooked all the way through, about 4 minutes.
  • Add the chiles, garlic, bell pepper, onion and snap peas. Stir fry several minutes, until fragrant. Add remaining one teaspoon of soy sauce, the broth and vinegar. Bring to a simmer and turn heat down to medium low. Cook for 2-3 minutes, until chicken is cooked through.