Ingredients
- 1 1/2 lb chicken thighs or breasts
- 2 tbsp reduced sodium soy sauce
- 2 tbsp cornstarch
- 1 tsp toasted sesame oil
- 1 tsp baking soda
- 3 tbsp oyster sauce
- 2 tbsp reduced sodium soy sauce
- 1/3 cup reduced sodium chicken broth
- 2 tbsp brown sugar
- 1 tsp toasted sesame oil
- 1 1/2 tsp cornstarch
- 1 1/2 tsp ground szechuan peppercorn
- 1/2 tsp chinese 5 spice
- 1/3 cup cocktail peanuts
- peanut oil or vegetable oil
- 1 onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tbsp minced ginger
- 4 cloves garlic
Steps
- Cut the chicken into bite-size pieces and toss it with two tablespoons soy sauce, two tablespoons cornstarch, rice wine, sesame oil, and baking soda.
- Whisk the oyster sauce, remaining soy sauce, broth, brown sugar, rice wine, sesame oil, cornstarch, Szechuan pepper, and five spice in a bowl.
- Heat oil in a large skillet over medium-high heat and cook the chicken for 7 to 9 minutes, until it reaches 165 F; transfer it to a plate.
- Cook the onion, bell peppers, dried chilies, ginger, and garlic in the skillet for 5 to 6 minutes.
- Return the chicken to the skillet, add the sauce, and cook for 3 to 4 minutes until thickened.
- Stir in the peanuts and any optional chili seeds, then cook for 1 minute.
Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.
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