Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup bell peppers (mixed colors), diced
- ½ cup unsalted roasted peanuts
- ¼ cup low-sodium soy sauce
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon chili paste or sauce (adjust to taste)
- 1 tablespoon rice vinegar
Instructions
- Dice the chicken and bell peppers; mince the garlic and ginger.
- In a small bowl, whisk soy sauce, brown sugar, chili paste, rice vinegar, and cornstarch until smooth.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sauté garlic and ginger for about 30 seconds until fragrant.
- Add the chicken; cook for 5-7 minutes until browned and cooked through.
- Stir in bell peppers and peanuts; add the sauce mixture. Cook an additional 3-4 minutes until well-coated and heated through.
- Serve hot over steamed rice or noodles.
Notes
- For a vegetarian option, substitute chicken with tofu or seitan.
- Feel free to add more vegetables like broccoli or carrots for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 440
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg