Spicy Chicken and Snow Peas

1 bag boil-in-bag long-grain rice
2 tbsp. sugar
3 tbsp. soy sauce
2 tbsp. rice vinegar
2 tsp. chile paste with garlic
1 tsp. bottled ground fresh ginger
1 tsp. dark sesame oil
1½ cups matchstick-cut carrots
1 cup thinly sliced red bell pepper
2 cups chopped cooked chicken breast
2 cups snow peas, trimmed
1/4 tsp. salt
1/3 cup unsalted, dry-roasted peanuts

Cook rice according to package directions, omitting salt and fat. Keep warm.
Combine sugar and next 4 ingredients in a small bowl. Heat a large nonstick
skillet over medium-high heat. Coat pan with cooking spray. Add oil to
pan. Add carrots and pepper to pan; sauté 2 minutes. Add chicken and peas
to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.

Return pan to heat. Add soy sauce mixture to pan; bring to a boil. Cook until
reduced to 1/4 cup, stirring constantly. Arrange rice among on each of
4 plates; top each serving with chicken mixture. Drizzle sauce over each
serving; sprinkle each serving with peanuts.

You may omit chile paste or / and peanuts.

4 servings