Sweet and spicy chicken

Ingredients

3 Tbsp	Dark brown sugar
1 ½ Tbsp	Light soy sauce
1 Tbsp	Fish sauce
1 Tbsp	Rice vinegar
1 Tbsp	Sambal oelek
1 tsp	Sesame oil
1 tsp	Cornflour

Chicken

500 g	Chicken breasts, skinned and boned (Main)
2 Tbsp	Peanut oil, I used the Pic's variety
200 g	Snow peas, trimmed
1	Red capsicum, thinly sliced
½ medium	Red onions, cut into thin wedges
¼ cup	Unsalted peanuts, dry-roasted, chopped

Directions

1. Combine first seven ingredients, stirring well. Set aside. Cut chicken into 2cm slices.
2. Heat a tablespoon of oil in a large wok or large heavy frying pan on high heat. Swirl to coat.
3. Add chicken and stir-fry for 3-4 minutes or until cooked. Remove chicken from wok. Add remaining oil to wok.
4. Stir-fry snow peas, red pepper and red onion for about 3 minutes, until crisp-tender. Stir in brown sugar mixture. Cook for 1 minute or until thickened.
5. Add chicken, stirring to coat. Serve sprinkled with peanuts.