Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs chicken breast (boneless skinless)
  • 1 tablespoon cornstarch
  • 1 teaspoon rice vinegar
  • 1 tablespoon soy sauce (reduced-sodium)
  • 2 tablespoons vegetable oil (divided)
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 8 to 10 dried chili peppers
  • 2 teaspoons minced garlic
  • 1 teaspoon grated fresh ginger
  • 4 tablespoons chopped peanuts
  • ¼ cup soy sauce (I used reduced-sodium)
  • 1 teaspoon rice vinegar
  • 2 teaspoons sambal sauce
  • 2 tablespoons packed brown sugar
  • 1 tablespoon cornstarch

Instruction

  • Cut the chicken into bite-size pieces. Place it in a bowl and add vinegar, soy sauce and cornstarch. Stir to coat.
  • Heat up oil in a large pan, over medium heat. The pan has to be hot or otherwise, you will be boiling the chicken in its juices and browning it.
  • Add chicken to pan and cook until no longer pink. Stir often. Remove from pan and set aside.
  • Add peppers, ginger, and garlic to the pan. Saute until fragrant and slightly softened about 4 to 5 minutes.
  • Mix sauce ingredients in a bowl.
  • Return chicken to pan. Pour sauce over everything and stir. Cook until thickened. Add water if the sauce is too thick to your likings.
  • Serve over rice or noodles.