Sweet & Salty Sauteed Chicken and Vegetables

Prep Time: 20 min
Cook Time: 55 min
Serves: 4

This colourful dish combines sweet and salty flavours and is perfect served over Jasmine or Basmati rice.


2 tbsp (30 mL) canola oil
1 red pepper(s), cut into strips
1 yellow pepper(s), cut into strips
1 orange pepper, cut into strips
2 1/2 cups (625 mL) sugar snap peas, stems removed
1 lb (0.5 kg) boneless, skinless chicken thighs, cut into strips
1 lb (0.5 kg) boneless, skinless chicken breast(s), cut into strips
2 tbsp (30 mL) ginger, fresh, chopped
3 cloves garlic, chopped
1/3 cup (75 mL) hoisin sauce
1/4 cup (60 mL) low-sodium soy sauce
1/4 cup (60 mL) maple syrup
1/4 cup (60 mL) low-sodium chicken broth
2 green onion(s), minced
sesame seeds, black or white, for garnish


1 In a wok or large frying pan, heat 1 tablespoon (15 mL) canola oil over high heat and sauté the peppers with the snow peas for 3 to 4 minutes. Set aside.
2 Still in the wok or large frying pan, add the rest of the canola oil and sauté the chicken strips for about 5 minutes to brown well.
3 Add the garlic and ginger and sauté 1 more minute without browning the garlic or ginger.
4 Add hoisin sauce, soy sauce, maple syrup and stock to the chicken strips and keep stirring for 5 minutes to make sure the flavours are well blended.
5 When the chicken is done, add the peppers, snow peas and green onions and continue cooking for 2 minutes to warm through. Adjust seasoning to taste.
6 Sprinkle each portion with sesame seeds.
7 Serve with jasmine rice.