Ingredients
1lbchicken thighs
1tbspsoy sauce
2tspcornstarch
2tbspvegetable oil
1red bell pepper,diced
1green bell pepper,diced
1yellow onion,small, thinly sliced
4garlic cloves,grated
1tbspginger,grated
1tspred pepper flakes,or 3 dried red chilies, crushed
3green onions,thinly sliced
¼cupdry roasted peanuts
3tbspsoy sauce
1tbspdry sherry
1tspbrown sugar
½cuplow-sodium chicken stock
1tbsprice wine vinegar
2tbsphoisin sauce
1tspsesame oil
Preparation
In a bowl, combine chicken, soy sauce, and cornstarch. Let marinate while you prepare the sauce.
In a small bowl, whisk together all sauce ingredients and set aside until ready to use.
Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil.
Add chicken and cook just until browned or about 75% cooked through. Remove chicken from the skillet.
Add more oil if needed and add red and green bell pepper, onion, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.
Add the chicken and sauce. Continue cooking until the chicken is fully cooked and the sauce has thickened.
Stir in green onions and peanuts then serve over rice.
