Chinese Chicken With Walnuts and Sugar Snap Peas

• 2 12 tablespoons reduced sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon garlic, minced
• 12 teaspoon crushed red pepper flakes
• 14 teaspoon salt
• 3 teaspoons extra virgin olive oil
• 2 medium green peppers, cut into 3/4-inch pieces
• 4 green onions, cut into 1-inch pieces
• 2 lbs boneless skinless chicken breasts
• 13 cup walnut halves, toasted
• 2 cups sugar snap peas, steamed

1. In a cup, blend soy sauce, cornstarch, and 1 1/2 tablespoons water.
2. Stir in sugar, ginger, garlic, pepper flakes and salt.
3. In a 12-inch skillet, heat 2 teaspoons extra virgin olive oil on medium high until hot.
4. Add peppers and onions; stir-fry about 5 minutes.
5. Transfer to a bowl.
6. To skillet, add remaining oil and half of chicken; stir-fry 5 to 6 minutes or until no longer pink throughout.
7. Transfer to plate.
8. Repeat with remaining half of chicken.
9. Return all chicken to skillet.
10. Add soy mixture; cook 1 to 2 minutes while sauce thickens, stirring.
11. Add nuts and all vegetables; cover and cook for another few minutes.

soy sauce, cornstarch, sugar, fresh ginger, garlic, red pepper, salt, extra virgin olive oil, green peppers, green onions, chicken breasts, walnut halves, sugar snap peas

Taken from www.food.com/recipe/chinese-chicken-with-walnuts-and-sugar-snap-peas-380939 (may not work)