INGREDIENTS
3/4 lb
Chicken breasts or thighs
1
Bay leaf
1
Bell pepper
2 cloves
Garlic
1 cup
Sugar snap peas
2 tbsp
Soy sauce
1/2 cup
White or brown rice
2 tbsp
Brown sugar
1 tsp
Cornstarch
1 tbsp
Rice wine vinegar
1 tsp
Sesame oil
2 tbsp
Sherry, dry
2 tbsp
Water