Chicken Stir Fry

There are a lot of complex stir fry recipes, many of which suggest using separate pans for the meat and vegetables. I understand that this method prevents overcooking the vegetables, but really, I am too lazy to wash all those dishes. So I kept this as simple as possible, and steamed the sugar snap peas separately in the microwave. I thought it turned out great! Here it is, served over brown rice:

12 oz. boneless, skinless chicken, cut into small pieces
1 (10 oz.) package sugar snap peas, steamed
2 T soy sauce
2 T rice cooking wine
1 t minced garlic
1 t corn starch
Dash ground ginger
Dash ground red pepper

Spray large frying pan with cooking spray. Place chicken pieces in pan, and cook on medium heat until chicken is cooked on the outside. Whisk soy sauce through red pepper in a small bowl, and add to the pan with chicken. Continue cooking until chicken is cooked through. Add vegetables and toss to coat, cooking for 1 minute.

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