Ingredients

The following ingredients have 2 Servings
  • 3 teaspoons gluten-free soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine
  • 1 teaspoon sugar
  • dash of sea salt
  • dash of fresh ground black pepper
  • 3 teaspoons cornstarch (divided)
  • 2 tablespoons gluten-free hoisin sauce
  • 1/4 cup water
  • 1 pound skinless (boneless chicken thighs, cut into 1/2" cubes)
  • 3 teaspoons grapeseed oil (divided)
  • 1 red bell pepper (diced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon red pepper flakes
  • 2 whole dried chilies (optional)
  • 1 scallion (minced)
  • 1/4 cup roasted peanuts

Instruction

  • Place chicken into a medium bowl.
  • Make marinade by mixing together soy sauce, sesame oil, rice wine, sugar, salt and pepper in a bowl. Add half marinade and 1 teaspoon cornstarch to chicken and mix well; set aside.
  • Make stir-fry sauce by adding 2 teaspoons cornstarch, hoisin and 1/4 cup water to remaining half of marinade; set aside.
  • When ready to cook, heat 11 inch Circulon Symmetry French Skillet over medium heat and add 1 teaspoon oil. Stir fry red bell peppers for 2-3 minutes until crisp-tender; reserve.
  • Add remaining 2 teaspoons oil to pan and heat; add marinated chicken to pan and stir-fry until cooked through, 4-5 minutes. Return bell peppers to pan and toss. Give the stir-fry sauce a stir and add to pan; toss everything together until well coated with sauce. Top with scallions and peanuts; serve.