Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breast (boneless and skinless, cut into small cubes)
  • ¼ cup cornstarch
  • 2 tablespoon soy sauce (low sodium)
  • 2 teaspoon dark soy sauce
  • ½ cup chicken broth (low sodium or no sodium added)
  • 2 tablespoon dry sherry
  • 1 teaspoon cornstarch
  • 4 tablespoon peanut oil (divided)
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1 medium red bell pepper (cut into small 3/4 inch cubes)
  • 1 large zucchini (cut into 3/4 inch cubes)
  • 10 dried red chilies
  • 3 green onions (thinly slices)
  • ¼ cup peanuts (dry-roasted, unsalted)

Instruction

  • Prepare chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch. Set aside.
  • Prepare the sauce: In a small bowl whisk together all the sauce ingredients. Set aside.
  • Cook the chicken: The chicken will have to be cooked in 2 batches. Add about 1 tbsp of the peanut oil to a hot wok or skillet. Add about half the chicken (shaking off any excess cornstarch) and cook for 3 to 4 minutes, stirring occasionally, until chicken is cooked through. Transfer to another plate. Add another tbsp of peanut oil and repeat with remaining chicken. Transfer the chicken to the plate and set aside.
  • Make Stir-Fry: Add the remaining 2 tbsp of peanut oil to the wok and heat. Stir in the garlic, ginger, bell pepper, zucchini and stir-fry for 1 minute. Pour in the sauce and bring to a boil, while stirring. You’ll notice the sauce start to thicken from the cornstarch.
  • Finish the Stir-Fry: Once the sauce thickens slightly, add the chicken back to the wok, the red chilies, green onions and the peanuts. Stir everything together so that everything is coated in the sauce and cook for another minute. 
  • Serve: Serve this is over cooked rice such as Jasmine rice or Basmati rice. You could also serve it over noodles.