Ingredients
1
tablespoon peanut oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), thawed
1
cup frozen sugar snap peas (from 12-oz bag), thawed
1/2
medium red bell pepper, cut into thin 2-inch strips (about 1 cup)
1/3
cup hoisin sauce
1
tablespoon soy sauce
1
teaspoon grated gingerroot
3/4
teaspoon grated orange peel
Preparation
In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center. Add edamame, snap peas and bell pepper; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender.
Stir in remaining ingredients. Cook and stir 1 minute or until hot.
