Description
This quick and flavorful stir-fried chicken dish features tender chicken pieces, vibrant bell peppers, and crunchy peanuts, all tossed in a savory sauce. Perfect for a weeknight dinner, it’s packed with protein and deliciousness, making it a family favorite!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup unsalted roasted peanuts
- 3 green onions, chopped (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2–3 dried red chilies (adjust based on spice preference)
- 3 tablespoons hoisin sauce
- 1 tablespoon chili paste or sauce (optional, for extra heat)
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of rice wine (or dry sherry), and 1 tablespoon of cornstarch.
- Mix everything well until the chicken is evenly coated. This will create a nice marinade that clings to the chicken.
- Let the chicken marinate for at least 15-30 minutes. If you have more time, you can let it sit in the fridge for up to 2 hours for deeper flavor.
- Dice the red and green bell peppers into bite-sized pieces.
- Chop the green onions, separating the white parts from the green tops.
- Mince the garlic and ginger.
- If using dried red chilies, leave them whole for milder heat or chop them for more spice.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
- Cook the chicken for about 4-5 minutes without stirring, allowing it to sear. Then, stir-fry for another 2-3 minutes until cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil.
- Add the white parts of the green onions, minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.
- Toss in the diced bell peppers and stir-fry for about 3-4 minutes until tender-crisp.
- Add the cooked chicken back into the skillet along with the unsalted roasted peanuts.
- Pour in the hoisin sauce, chili paste (if using), and sesame oil. Stir everything together until well combined and heated through.
- Season with salt and pepper to taste.
- Garnish with the green tops of the green onions before serving.
Notes
- Adjust the number of dried red chilies based on your spice preference.
- Serve this dish over rice or noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes