Sweet-Spicy Chicken And Vegetable Stir-Fry

• 3 tablespoons dark brown sugar
• 1 1/2 tablespoons lower-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sambal oelek
• 1 teaspoon dark sesame oil
• 3/4 teaspoon cornstarch
• 2 tablespoons canola oil, divided
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 8 ounces sugar snap peas
• 1 red bell pepper, sliced
• 1/2 medium red onion, cut into thin wedges
• 1/4 cup sliced green onions
• 1/4 cup unsalted dry-roasted peanuts

1. Combine the first 7 ingredients, stirring well; set aside.
2. Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done. Remove chicken from wok. Add remaining 1 tablespoon canola oil to wok; swirl to coat. Add sugar snap peas, bell pepper, and red onion; stir-fry 3 minutes or until vegetables are crisp-tender. Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Sprinkle with green onions and peanuts.
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dark brown sugar, lower, fish sauce, rice vinegar, sambal oelek, dark sesame oil, cornstarch, canola oil, skinless, sugar, red bell pepper, red onion, green onions, peanuts

Taken from www.myrecipes.com/recipe/chicken-vegetable-stir-fry-1 (may not work)