Chinese Chicken With Walnuts and Sugar Snap Peas

Ingredients

• 2 1/2 tablespoons reduced sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 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
• 1/3 cup walnut halves, toasted
• 2 cups sugar snap peas, steamed

Directions

1. 1

   In a cup, blend soy sauce, cornstarch, and 1 1/2 tablespoons water. Stir in sugar, ginger, garlic, pepper flakes and salt.

2. 2

   In a 12-inch skillet, heat 2 teaspoons extra virgin olive oil on medium high until hot. Add peppers and onions; stir-fry about 5 minutes. Transfer to a bowl.

3. 3

   To skillet, add remaining oil and half of chicken; stir-fry 5 to 6 minutes or until no longer pink throughout. Transfer to plate. Repeat with remaining half of chicken.

4. 4

   Return all chicken to skillet. Add soy mixture; cook 1 to 2 minutes while sauce thickens, stirring. Add nuts and all vegetables; cover and cook for another few minutes.