Ingredients:
Sugar snap peas, mushrooms, red bell peppers, bok choy, celery, and fresh basil in a Lemon Sriracha sauce. With or without chicken.
Directions:
Slice the chicken breast thinly, and steam for 2 minutes, set aside. In a wok or large sautee pan, add a small amount of oil and quickly sear the vegetables. Add the chicken and toss in the Lemon Sriracha sauce. Serve over steamed rice.
Lemon Sriracha Sauce- yield 1 cup: Dissolve 4 tsp of sugar in 1/4 cup of hot water. Stir in 1/2 cup of lemon juice, then add 1 Tbsp each of Soy sauce and Sriracha. Add 1 tsp of black pepper. Adjust salt and Sriracha to taste.