Ingredients
- 1 lb ground chicken
- 1/2 cup diced red onion
- 2 cloves garlic
- 1 cup sugar snap peas
- 2 tbsp rice wine vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tsp ground ginger
- 1 tsp sriracha
- 1/2 chile pepper (optional)
Steps
- Whisk the rice wine vinegar, soy sauce, hoisin sauce, sesame oil, ginger, and sriracha in a small bowl.
- Cook the ground chicken in a large skillet over medium-high heat for 7 minutes, breaking it apart, until it reaches 165 F.
- Add the onion and garlic, then cook for 3 minutes.
- Stir in the snap peas and cook for 4 minutes, until crisp-tender.
- Pour in the sauce and optional chile pepper, then simmer for 2 minutes.
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