Ingredients:
6 ounces snow peas
16 ounces boneless skinless chicken breast, cut into 1 inch chunks
12 ounces of Fresno peppers (or a milder pepper such as red bell)
1/2 onion, peeled and quartered
2 large cloves garlic, peeled
1.5 Tablespoons vegetable oil
2 Tablespoons rice wine vinegar
1 Tablespoon low sodium soy sauce
1/2 Tablespoon fish sauce
3 Tablespoons apricot jam
1/3 cup low sodium vegetable broth
Pinch of Salt
Pinch of Pepper
6 ounces Rice noodles
Directions:
Cook rice noodles according to package instructions.
Put Fresno peppers, onion, and garlic in food chopper and chop until roughly chopped. Heat pan over medium heat and add oil 1 TB oil. When hot, add chili mixture and sauté about 2-3 minutes. Add Rice wine vinegar, fish sauce, and apricot jam. Simmer on low about 15 minutes, until all ingredients are well-incorporated and peppers are soft.
Meanwhile, bring a pot of salted water to boiling and add snow peas. Blanch snow peas for about 2-3 minutes, drain, and immerse in a bowl of ice water to stop the cooking process. Drain and set aside.
In a skillet add 1/2 tablespoon oil and chicken and saute until no longer pink. Season with salt and pepper. Add Fresno pepper mixture along with vegetable stock and simmer for about 10 minutes. Add blanched snow peas and simmer another 5 minutes. Remove from heat and serve over rice noodles.
Cook rice noodles according to package instructions.
Servings: 4 * Calories Per Serving: 335 * Fat: 10.6 g * Carb: 31.5 g * Fiber 2.0 * Protein: 24.9 g * Sugar: 12.8 g * Sodium: 491 mg * Cholesterol: 63 mg
