Chinese Chicken Stir-Fry

 

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 Green Giant® Valley Fresh Steamers® Select® 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

• 1 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.
• 2 Stir in remaining ingredients. Cook and stir 1 minute or until hot.