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.
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.