Ingredients
- 1 lb boneless skinless chicken breast cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp low sodium soy sauce
- 1 tbsp dry sherry or Shaoxing wine
- 2 tbsp vegetable oil divided
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 6 dried red chili peppers cut into 1-inch pieces
- 1/2 cup roasted unsalted peanuts
- 3 green onions cut into 1-inch pieces
- 1/4 cup low-sodium chicken broth
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp sesame oil
Instructions
- In a medium bowl, combine the chicken, 1 tablespoon cornstarch, soy sauce, and sherry. Let it marinate for at least 10 minutes.
- In a separate bowl, mix the chicken broth, hoisin sauce, rice vinegar, sugar, and remaining cornstarch. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and almost cooked through, about 5-7 minutes. Remove from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the bell peppers, garlic, ginger, and dried chili peppers. Stir-fry for about 3-4 minutes until the vegetables are tender.
- Return the chicken to the pan and pour in the sauce mixture. Stir everything together and cook until the sauce thickens and coats the chicken, about 2-3 minutes.
- Add the peanuts and green onions, and stir to combine. Drizzle with sesame oil before serving.
