1 lb boneless skinless chicken breast thinly sliced
1/4 cup chicken broth
2 tbsp honey
1 bottle of Peach Sweet Heat Hot Sauce
3 tbsp soy sauce
3 tbsp rice vinegar
1 tsp cornstarch
3 tbsp canola oil
2 cloves garlic diced
2 tsp grated ginger
1 thinly sliced carrot
3 scallions chopped
8 oz sugar snap peas
white rice for serving
Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches in diameter. In a bowl, toss the chicken with 1 tbsp baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.
In a separate bowl, whisk together the chicken broth, honey, peach sweet heat hot sauce, soy sauce, rice vinegar, and cornstarch.
Combine the chopped garlic, ginger, snap peas, sliced carrots, and scallions in a bowl.
In a large skillet or wok, warm 2 tbsp canola oil over med-high heat. Add the chicken and a splash or two of the peach sweet heat hot sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.
Add 1 more tbsp of oil to the pan and pour in the snap peas, garlic, ginger, and scallions. Cook for about 3-4 minutes or until snap peas are tender, but still crisp.
Return the chicken to the pan, and add the remaining peach sweet heat hot sauce. Cook and stir for about 4 minutes. Serve over white rice.
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