Serves: 5
Start to Finish: 30 minutes

3	tablespoons soy sauce
3	tablespoons mirin
3	tablespoons rice vinegar
3	tablespoons maple syrup
2	tablespoons chili garlic sauce (recommend Huy Fong brand)
1½	tablespoons cornstarch
1	cup water, separated
1	tablespoon canola oil, separated
1¼	pounds boneless skinless chicken breast, sliced into cutlets
½	teaspoon salt
½	teaspoon ground black pepper
½	teaspoon garlic powder
1	pound sugar snap peas

1.  In medium bowl, whisk together soy sauce, mirin, rice vinegar, maple syrup, chili garlic sauce, cornstarch and ¾ c water.  Set aside.
2.  Heat ½ tablespoon canola oil in large skillet over medium high heat, until shimmering. Season chicken with salt, pepper and garlic powder.  Add chicken to skillet and cook 4 minutes. Flip and cook 3-4 minutes more, until golden brown and cooked through. Transfer chicken to cutting board, slice and return to skillet.
3.  Meanwhile, heat medium skillet over medium heat until hot.  Add remaining ½ tablespoon canola oil, remaining ¼ cup water and sugar snap peas to skillet.  Cover and steam for 5 minutes, tossing occasionally.  Remove cover and raise heat to medium high.  Cook, stirring frequently, until peas are crisp tender, about 5 more minutes.
4. Add cooked sugar snap peas to skillet with chicken.  Stir sauce mixture to recombine and pour into skillet.  Cook, stirring frequently, until sauce is thick and bubbly and slightly darkened, about 5 minutes.  Remove from heat.  Serve hot over steamed rice.

Per Serving:  239 cal., 4 g fat (0 g sat. fat), 55 mg chol., 1063 mg sodium, 306 mg pot., 21 g carb., 13 g sugar, 3 g fiber, 29 g pro.