Ingredients
Chicken
- 1 lb chicken breast, cubed
- 1 tbsp cornstarch
- 2 tbsp soy sauce (divided)
Sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin or oyster sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
Vegetables and Nuts
- ½ cup diced bell peppers
- ¼ cup roasted peanuts
Other
- 2 tbsp oil (for stir-frying)
Instructions
- Prepare the chicken: Toss the cubed chicken breast with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. This coating helps the chicken brown nicely and keeps it tender.
- Make the sauce: In a bowl, combine the remaining 1 tablespoon of soy sauce, rice vinegar, hoisin or oyster sauce, honey, minced garlic, and grated ginger. Mix well to create a balanced savory and sweet sauce.
- Cook the chicken: Heat 2 tablespoons of oil in a skillet or wok over medium-high heat. Add the coated chicken pieces and stir-fry for about 4 to 5 minutes until the chicken is browned and cooked through.
- Add vegetables and sauce: Add diced bell peppers to the pan, then pour in the prepared sauce mixture. Stir continuously and cook for another 2 to 3 minutes until the sauce thickens and coats the chicken and peppers evenly.
- Finish with peanuts: Stir in the roasted peanuts just before serving to maintain their crunch. Serve the dish hot, ideally over jasmine rice or any preferred rice alternative.
Notes
- Adjust the spiciness by adding chili flakes or dried red chilies to the sauce according to your heat preference.
- To keep the dish low-carb, serve with cauliflower rice instead of jasmine rice.
- For a gluten-free option, use tamari instead of soy sauce and ensure that hoisin or oyster sauce are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner / Stir-Fry
- Method: Stovetop
- Cuisine: Chinese
