Ingredients
- 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 inch of ginger, peeled and minced
- 1/2 cup of unsalted peanuts
- 3-4 dried red chili peppers, chopped (or 1-2 teaspoons of red chili flakes)
- 1 bell pepper, seeded and diced
- 1/2 cup of diced onion
- 2 green onions, thinly sliced
- 1 tablespoon of cornstarch
- 1 tablespoon of soy sauce
- 1 tablespoon of rice wine or sherry
- 1 tablespoon of brown sugar
- 1 tablespoon of vinegar
- Salt and pepper, to taste
Directions
Step 1
In a small bowl, whisk together the cornstarch, soy sauce, rice wine or sherry, brown sugar, and vinegar. Set aside.
Step 2
Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken pieces and stir-fry for 4-5 minutes until browned and cooked through.
Step 3
Add the minced garlic and ginger to the wok and stir-fry for 1-2 minutes until fragrant.
Step 4
Add the chopped red chili peppers or red chili flakes, unsalted peanuts, diced bell pepper, and diced onion to the wok. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
Step 5
Add the sauce to the wok and stir-fry for another minute until the sauce thickens and coats the chicken and vegetables.
Step 6
Add salt and pepper to taste, if necessary.
Step 7
Garnish with sliced green onions and serve hot over rice.
