Ingredients
⅓cuplow sodium chicken broth
3½tbspsoy sauce
1½tbspsesame oil
1½tbspsambal oelek,use more or less to taste
1tbsprice vinegar
1tbspgranulated sugar
4tspcornstarch
1¼lbschicken breast,boneless, skinless, cut into 1 inch cubes
2tbspolive oil,divided
salt
½mediumyellow onion,sliced from top to root
1tbspfresh ginger,peeled and minced
3clovesgarlic,(1 tbsp), minced
1bell pepper,yellow, diced into short strips
1bell pepper,red, sliced into strips
1⅓cupssnow peas,diagonally sliced
½cuppeanuts,chopped, roasted and unsalted
green onions,sliced
sesame seeds
prepared rice
Preparation
In a small mixing bowl whisk together chicken broth, soy sauce, sesame oil, sambal oelek, rice vinegar, sugar and cornstarch until well combined, set aside.
Heat oil in a 12-inch non-stick skillet over medium-high heat.
Add chicken, season lightly with salt and cook for about 6 minutes, turning occasionally until chicken has cooked through.
Transfer to a plate. Heat remaining oil in skillet.
Add onion, ginger and garlic and saute for 1 minute. Add in bell peppers and snow peas and saute 2 minutes.
Whisk sauce mixture once more then pour into skillet over veggies. Cook and stir for about 2 minutes until sauce has thickened and veggies are tender.
Toss in chicken and warm through, season with salt if needed.
Serve warm over rice topped with peanuts, green onions and sesame seeds.
