Sweet & Salty Sauteed Chicken and Vegetables

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.