10ouncesboneless skinless chicken breasts2 breasts, cut into 1-inch chunks
2teaspoonslow-sodium soy saucedivided
1/2teaspooncornstarch
2-3red dried chileschopped
2teaspoonscanola oil
2clovesgarlicminced
1/2red bell peppercut into 1-inch dice
1/2yellow bell peppercut into 1-inch dice
1/2smallonioncut into 1-inch dice
1 1/2cupssugar snap peas
3tablespoonsfat free chickenvegetable broth
1tablespoonblack vinegar
Instructions
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.
Notes
You can add in 1/4-1/2 cup of unsalted roasted peanuts or cashews. If adding nuts, toss them into the mixture during step 4, allowing them a few minutes in the pan to meld with the other flavors.
You may also add in about 1 - 1 1/2 tsp of Sichuan peppercorns if desired.
The heat from this dish comes from the red chiles. You can control how much heat yours has by keeping all the chile seeds for the spiciest possible version or removing them altogether for a milder recipe. You can certainly regulate the temperature of this dish by keeping some of the seeds, it's totally dependent on your tastes!
If you can't find black vinegar, you can substitute with white rice vinegar/rice wine vinegar. You could also try date vinegar or balsamic vinegar, but keep in mind that these two kinds of vinegar are sweeter in taste.