A hearty stir fry packed with tender chicken and nutritious veggies. It's tossed with a flavorful, spicy sauce and finished with peanuts for a nice crunch. Serve with white, brown or cauliflower rice.
Servings: 5
Prep15minutes
Cook20minutes
Ready in: 35minutes
Ingredients
Sauce
3/4cuplow-sodium chicken broth
3 1/2Tbspsoy sauce
1 1/2Tbspsesame oil
1 1/2Tbspsambal oelek(use more or less to taste)
1Tbsprice vinegar
1Tbspgranulated sugar
4tspcornstarch
Stir Fry
1 1/4lbsboneless, skinless chicken breast, cut into 1-inch cubes
2Tbspolive oil,divided
Salt
1/2of a medium yellow onion,sliced from top to root
1Tbsppeeled and minced fresh ginger
3clovesgarlic,minced (1 Tbsp)
1yellow bell pepper,diced into short strips
1red bell pepper,sliced into strips
1 1/3cupsdiagonally sliced snow peas
1/2cupunsalted roasted peanuts,chopped
Sliced green onions,sesame seeds, and prepared rice, for serving
Instructions
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.