Ingredients
Scale
Sauce
- 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
Stir Fry
- 1 1/4 lbs boneless, skinless chicken breast, diced 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, diced into short 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
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 (make sure there aren’t lumps of cornstarch, whisk it well), 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.