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Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- ½ cup roasted unsalted peanuts
- 2 green onions, sliced
For the sauce:
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon Szechuan peppercorns, crushed (adjust to taste)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/3 cup chicken broth or water
Directions
1. In a small bowl, whisk together all the sauce ingredients until the cornstarch and sugar are completely dissolved. Set aside.
2. Heat a large skillet or wok over medium-high heat and add the vegetable oil.
3. Toss in the chicken pieces and stir-fry until they're browned and cooked through, usually about 5-7 minutes.
4. Add the ginger and garlic to the chicken and sauté for another minute until fragrant – oh, how I love that smell!
5. Next, throw in the bell peppers and stir-fry for about 3 minutes; they should be tender yet still have a crispness.
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