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  • ¼ cup low-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 3 cloves garlic, grated
  • 2 teaspoons canola oil
  • 2 teaspoons grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 1-pound boneless, skinless chicken thighs, trimmed and cut into 1-inch strips
  • 2 cups sugar snap peas, trimmed
  • 1 medium red or orange bell pepper, cut into 1-inch strips
  • 1 bunch scallions, trimmed and cut into 1-inch pieces
  • 1 teaspoon sesame oil


  1. Place a large, rimmed baking sheet in the oven; preheat to 400°F.
  2. Combine soy sauce, brown sugar, garlic, canola oil, ginger and crushed red pepper in a small skillet; bring to a simmer over medium-high heat. Cook, stirring, until the sugar is dissolved.
  3. Place chicken, snap peas, bell pepper and scallions in a large bowl. Add the soy mixture and stir to coat. Remove the baking sheet from the oven and coat with cooking spray. Spread the chicken and vegetable mixture in an even layer on the hot baking sheet. Bake, stirring once, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Drizzle with sesame oil and stir to coat.

Nutrition Facts

Servings Per Recipe 4

Calories 240

Total Carbohydrate 15g Dietary Fiber 2g Total Sugars 10g Added Sugars 7g Protein 23g Total Fat 10g Saturated Fat 2g Cholesterol 104mg Vitamin A 1566IU

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