1lb skinless, boneless chicken breasts, sliced into thin strips
1/2 cup reduced sodium soy sauce
1/2 cup Kama date molasses
4-6 garlic cloves, minced
1 tbsp Peak sesame oil
1 medium bell pepper, diced
2 large carrots, diced
1 cup fresh snow peas
2 scallions, diced
In a large bowl, whisk together date molasses, soy sauce and garlic. Place chicken strips in the marinade, and make sure they are evenly covered. Seal and refrigerate for at least 2-3 hours. Reserve 1/3 cup of the marinade.
Heat oil in a large, non-stick skillet over medium high heat. Add in chicken, and cook until chicken is cooked through, about 8-10 minutes. Remove chicken and set aside.
Add in carrots and bell pepper into the pan along with the reserved marinade. Cook until carrots begin to become tender, about 5 minutes.
Toss in snow peas, chicken, and scallions, and cook until everything is heated through, about 3-5 more minutes. Serve immediately.