Ingredients
Prep
- 4 boneless chicken breasts
- 2 T rice vinegar
- 2 T soy sauce
- 4 t baking soda
- 3 t cornstarch
- 1/2 C chicken broth
- 2 t cornstarch
- 2 t chili garlic sauce
- 4 T soy sauce
- 2 T rice vinegar
- 2 t granulated sugar
- 2 t red wine vinegar
- 2 t sesame oil
- 2 green onion
On Cooking Day
- 8 oz sugar snap peas
- 1/2 C peanuts
- 2 bag frozen rice steamers
- 4 T soy sauce
Instructions
To Assemble
- Chop chicken into bite-sized pieces.
- Add chicken and next 4 ingredients to zipper bag. Zip to seal and squish around to mix.
- In a separate small bowl with lid, add next 8 ingredients and mix.
- Chop green onion and store in a container with lid.
To Cook
- In a large skillet or wok, add oil to pan and cook chicken on medium-high until cooked through.
- Remove chicken. Add snap peas and cook for 3 minutes.
- Add chicken, sauce and peanuts to skillet and cook until sauce thickens.
- Cook rice according to package instructions then mix with soy sauce and green onion.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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