A lovely, succulent chicken recipe that can be whipped up in no time for a delightful balanced meal. Fresh green snow peas and bright peppers give a wonderful sweetness and crispy texture to this dish. Balsamic vinegar adds a deep underlying sourness and richness to this dish.
2 tablespoons dark sesame oil
or vegetable oil
3 cloves garlic, minced
Salt to taste
1 pound skinless chicken thighs,
cut into 1-inch pieces
3 tablespoons balsamic vinegar,
or to taste
1 teaspoon sugar
1 cup diced red pepper
1 cup snow peas, trimmed
Heat the oil in a large skillet over medium-high heat. Add garlic and sauté for a minute, stirring constantly. Add the chicken and salt, and cook until it begins to brown, about 3 to 4 minutes.
Add the balsamic vinegar, sugar and 1 cup water and bring to a boil. Reduce the heat, cover and cook, stirring occasionally until the chicken is cooked.
Stir in the red pepper and snow peas and mix well. Cook until the vegetables are crisptender, the sauce thickens and the mixture begins to dry.
Serve hot with rice.