Servings: 4 | Prep: 10 mins | Cook: 20 mins
Nutritional information: (average serve)
- Calories: 295
- Protein: 35g
- Carbs: 12g
- Fat total: 15g Saturated Fat: 2g
Ingredients:
For the stir fry
2 tablespoons vegetable oil divided use
550g boneless skinless chicken breasts (cut into 1 inch pieces)
1 1/2 tablespoons corn starch
1 red bell pepper (cut into 1 inch pieces)
1 green bell pepper (cut into 1 inch pieces)
1/2 cup yellow onion (cut into 1/2 inch pieces)
1 1/2 teaspoons minced garlic
4-6 dried red chilies (seeded and cut in half – you can use more or less chilies to adjust the heat level to your preference)
1/2 cup roasted unsalted peanuts
salt and pepper to taste
For the sauce
3 tablespoons low sodium soy sauce
1 1/2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon corn starch
1/4 cup water
Method:
Step 1
Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine.
Step 2
Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.
Step 3
Remove the chicken from the pan. Cover to keep warm.
Step 4
Pour the remaining vegetable oil into the pan. Add the onion and red and green bell peppers. Cook for 3-4 minutes or until vegetables are softened.
Step 5
Add the garlic to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables. Stir in the peanuts and chilies.
Step 6
While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
Step 7
Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.