Description
A delicious stir-fry dish featuring chicken, bell peppers, and peanuts in a savory sauce.
Ingredients
Scale
- ½ cup chicken broth (or water)
- ¼ cup soy sauce
- 1½ tablespoons chili garlic sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 20 ounces boneless, skinless chicken breasts (or thighs, diced)
- 2 tablespoons vegetable oil (divided)
- 2 bell peppers (any color, diced)
- ½ onion (diced)
- 1 (1-inch knob) fresh ginger (minced)
- 2 cloves garlic (minced)
- ½ cup roasted peanuts
Instructions
- In a bowl, whisk together all marinade/sauce ingredients.
- Place chicken in a separate bowl. Pour 3 tablespoons of the marinade over the chicken and mix together. Reserve the remaining sauce for later.
- Add 1 tablespoon to a large skillet or wok over medium-high heat.
- Stir fry the chicken until browned on all sides and cooked through, about 3-5 minutes. Remove chicken from the pan and set aside on a clean plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add the onions, cooking until soft, about 2-3 minutes.
- Stir in ginger and garlic, cooking for 30 seconds, or until fragrant.
- Stir in the peppers, chicken, peanuts, and remaining sauce.
- Stir fry until the sauce thickens, about 3-4 minutes.
- Serve with rice and a sprinkle of chopped green onion.
Notes
- This stir-fry pairs well with steamed rice or noodles.
- You can adjust the spice level by adding more or less chili garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg