Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1/2 cup dry roasted peanuts
- 1 cup bell peppers (red, green, yellow), chopped
- 2 scallions, sliced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2-3 dried red chilies
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 1 tsp sesame oil
Instructions
- Cut the chicken into bite-sized pieces and marinate with soy sauce, cornstarch, and sesame oil for 20 minutes.
- Chop the bell peppers, slice the scallions, and mince the garlic and ginger.
- Heat vegetable oil in a large skillet over medium-high heat, then add marinated chicken and stir-fry until golden brown.
- Remove the chicken from the skillet and set aside, then sauté garlic, ginger, and dried chilies until fragrant.
- Add the chicken back into the pan along with chopped bell peppers and peanuts, stirring to combine.
- Whisk together hoisin sauce, soy sauce, rice vinegar, and cornstarch with water, then pour over the chicken mixture.
- Cook while stirring until the sauce thickens, then toss in the scallions and serve hot.
Notes
For a vegetarian version, substitute chicken with tofu and add your favorite seasonal vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Non-Vegetarian