Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds boneless skinless chicken breasts, cut into 1/2 to 3/4 inch chunks
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 5 dried whole red chili peppers, seeded and diced ((Note 1))
  • 1/4 cup chopped peanuts
  • 2 tablespoons cooking oil
  • 3 tablespoons soy sauce
  • 2 teaspoons corn starch ((Note 2))
  • 1/2 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha ((Note 3))
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon white vinegar
  • 1 teaspoon corn starch ((Note 2))

Instruction

  • Marinate Chicken: Stir together all marinade ingredients in large bowl until corn starch is dissolved. Add chopped chicken, and stir until marinade is mostly absorbed. Set aside for 10 minutes.
  • Prepare Ingredients: Stir together all sauce ingredients in small bowl until well-mixed; set aside. Verify that all vegetables, chili peppers, and peanuts are chopped and ready to go.
  • Heat Oil: Heat oil in wide nonstick pan (Note 4) over medium-high heat for a few minutes until hot. Add dried chilis and briefly stir with oil, about 15 seconds.
  • Cook Chicken & Veg: Add chicken with marinade to pan. Cook until chicken is cooked on the outside, about 3 minutes, stirring frequently. Add chopped bell pepper and zucchini, and cook until starting to soften, about 2 minutes, stirring frequently.
  • Add Sauce: Pour prepared sauce into pan, and stir to coat chicken and vegetables with sauce. Simmer to thicken sauce, less than 5 minutes, stirring occasionally.
  • Serve: Remove pan from heat. Transfer to serving bowls, and top with chopped peanuts. Serve (Note 5).