Ingredients

The following ingredients have 6 Servings
  • 2lbs chicken breast, cut in bite size cubes
  • 1 red bell pepper, cut in bite size pieces
  • 1 yellow bell pepper, cut in bite size pieces
  • 1 green bell pepper, cut in bite size pieces
  • 2 large onions, quartered and separated in petals
  • 3 cloves of garlic, minced
  • 1 cup dry roasted peanuts
  • Juice 2 lemons
  • 1/3 cup sesame oil
  • 2 Tbsp soy sauce
  • 1 tsp corn starch
  • 1 cup of water
  • 1/2 cup soy sauce
  • 2 Tbsp sugar
  • 1 Tbsp corn starch
  • 2 Tbsp rice wine (optional)

Instruction

  • Marinate the cubed chicken for at least 30 minutes: In a medium bowl whisk together the lemon juice, the sesame oil, the soy sauce and the corn starch until the corn starch is dissolved. Add the chicken and stir until the chicken is coated.
  • Let your wok pan (or large skillet) stand over high heat until it's super hot. Drain the chicken from the marinade and stir-fry until it browns, preferably in 2 batches. (You don't need to add any oil because the chicken is already coated with sesame oil). Reserve.
  • Add a little bit of sesame oil (or vegetable oil) if necessary and add the onions, garlic and peppers and stir-fry until it develops some color and the onions are translucent and even beginning to brown on the sides.
  • Add the chicken back to the pan and stir everything together, stir-frying for a minute or two.
  • To make the sauce, whisk the soy sauce, the sugar, the starch and the rice wine together. Add the water slowly, always whisking, so the corn starch and the sugar dissolve.
  • Add the sauce to the pan, mix until everything is coated, and let it cook until the sauce thickens - about 5 minutes or so.
  • Stir in the peanuts and cook for 2 more minutes.
  • Serve over white rice.