Ingredients

The following ingredients have 5 Servings
  • 3/4 cup low-sodium chicken broth
  • 3 1/2 Tbsp soy sauce
  • 1 1/2 Tbsp sesame oil
  • 1 1/2 Tbsp sambal oelek ((use more or less to taste))
  • 1 Tbsp rice vinegar
  • 1 Tbsp granulated sugar
  • 4 tsp cornstarch
  • 1 1/4 lbs boneless, skinless chicken breast, (cut into 1-inch cubes)
  • 2 Tbsp olive oil, (divided)
  • Salt
  • 1/2 of a medium yellow onion, (sliced from top to root)
  • 1 Tbsp peeled and minced fresh ginger
  • 3 cloves garlic, (minced (1 Tbsp))
  • 1 yellow bell pepper, (diced into short strips)
  • 1 red bell pepper, (sliced into strips)
  • 1 1/3 cups diagonally sliced snow peas
  • 1/2 cup unsalted roasted peanuts, (chopped)
  • Sliced green onions, (sesame seeds, and prepared rice, for serving)

Instruction

  • For the sauce: In a small mixing bowl whisk together chicken broth, soy sauce, sesame oil, sambal oelek, rice vinegar, sugar and cornstarch until well combined, set aside.
  • For the stir-fry: Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. 
  • Add chicken, season lightly with salt (about 1/4 tsp) and cook, turning occasionally until chicken has cooked through (center should register 165), about 6 minutes. 
  • Transfer to a plate. Heat remaining 1 Tbsp oil in skillet.
  •  Add onion, ginger and garlic and saute 1 minute. Add in bell peppers and snow peas and saute 2 minutes. 
  • Whisk sauce mixture once more then pour into skillet over veggies. Cook and stir until sauce has thickened and veggies are tender, about 2 minutes. 
  • Toss in chicken and warm through, season with salt if needed. Serve warm over rice topped with peanuts, green onions and sesame seeds.