Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup fresh bell peppers, chopped (mixed red and green)
- ½ cup green onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6 dried red chilies (adjust to taste)
- 3 tbsp low-sodium soy sauce
- 2 tbsp creamy peanut butter
- 2 tsp cornstarch
- 2 tbsp roasted peanuts
- 2 tbsp vegetable oil
Instructions
- Chop the bell peppers and mince the garlic and ginger.
- Marinate the cubed chicken with soy sauce and cornstarch in a bowl for about 15 minutes.
- Heat oil in a large skillet over medium-high heat until shimmering. Sauté garlic, ginger, and dried chilies until fragrant.
- Add marinated chicken to the skillet and cook until browned on all sides (about 5-7 minutes).
- Stir in bell peppers and green onions; cook for an additional 3-4 minutes until tender-crisp.
- In a small bowl, whisk together peanut butter with a splash of water until smooth; pour over the chicken mixture and toss to coat.
- Serve hot over steamed rice or noodles, garnished with roasted peanuts.
Notes
- Feel free to substitute chicken with tofu or shrimp for a different twist on this dish.
- Add extra vegetables like broccoli or snap peas to enhance nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg