Chicken and Bell Pepper Stir-Fry Recipe

Chicken and Bell Pepper Stir-Fry Recipe

**Ingredients:**

– 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 green bell pepper, cut into bite-sized pieces
– 1 red bell pepper, cut into bite-sized pieces
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 inch piece of ginger, minced
– 2-3 dried red chili peppers (optional)
– 1/4 cup unsalted roasted peanuts

**For the Sauce:**
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce
– 2 tablespoons hoisin sauce
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch
– 1/2 cup chicken broth
– 1 tablespoon brown sugar

Instructions:

**1. Prepare the Sauce:**
1. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, cornstarch, chicken broth, and brown sugar. Set aside.

**2. Cook the Chicken:**
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

**3. Stir-Fry the Vegetables:**
1. In the same skillet, add a bit more oil if needed.
2. Add the minced garlic, ginger, and dried red chili peppers (if using) and stir-fry for about 30 seconds until fragrant.
3. Add the green and red bell peppers and stir-fry for about 3-4 minutes until they start to soften.

**4. Combine and Serve:**
1. Return the cooked chicken to the skillet with the vegetables.
2. Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly.
3. Add the roasted peanuts and cook for another 2-3 minutes until the sauce has thickened and everything is heated through.

**5. Garnish and Serve:**
1. Garnish with chopped green onions or sesame seeds if desired.
2. Serve the chicken stir-fry over steamed rice or noodles.