Spicy Chicken And Snow Peas - cooking recipe

Ingredients

1 (3 1/2 ounce) bag long-grain boil-in-the-bag rice
2 tablespoons sugar
3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons chili paste with garlic (such as sambal oelek)
1 teaspoon bottled ground fresh ginger (such as Spice World)
cooking spray
1 teaspoon dark sesame oil
1 1/2 cups matchstick-cut carrots
1 cup thinly sliced red bell pepper
2 cups chopped cooked chicken breasts
2 cups snow peas, trimmed
1/4 teaspoon salt
1/3 cup dry-roasted unsalted peanuts

Preparation

Cook rice according to package directions, omitting salt and fat. Keep warm.
Combine sugar and next 4 ingredients (through ginger) in a small bowl.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; saute 2 minutes.
Add chicken and peas to pan; saute 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
Return pan to heat. Add soy sauce mixture to pan; bring to a boil.
Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly.
Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture.
Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.