1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
1/2 teaspoon toasted sesame oil
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
3 (1/4-inch) slices peeled fresh ginger
4 garlic cloves, peeled and crushed
1 large red bell pepper, cut into 1-inch pieces
1/4 teaspoon crushed red pepper
2 tablespoons hoisin sauce
1/4 cup low-sodium chicken broth
1/4 cup dry-roasted peanuts
How to Make It
Combine the chicken pieces, soy sauce, sherry, cornstarch, sesame oil, and ground pepper in a medium bowl.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add the sliced ginger and crushed garlic, and stir-fry for 1 minute. Add the chicken mixture in an even layer, but do not stir for 1 minute. Stir-fry the chicken mixture for 4 minutes, or until the chicken is browned. Stir in the bell pepper pieces and crushed red pepper, and cook for 1 minute. Add the hoisin sauce and low-sodium chicken broth, and stir-fry for an additional 2 minutes, or until the chicken pieces are cooked through and the bell pepper pieces are crisp-tender. Stir in the peanuts.
This was really yummy! It is quick to make, except I julienned the red bell pepper (time consuming, but so worth the taste). I also chopped the peanuts (used cocktail, not dry roasted) to mix in easier. I will definitely make this again; next time, I will add more red pepper flake--this is not all that spicy and could use the extra kick. I am also thinking of mixing in some cashews as well to add another dimension of taste. I served this with plain Basmati rice and it went very well together--yum!