1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons corn starch
3 tablespoons vegetable oil, divided
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½ cup dry-roasted peanuts
1 red bell pepper, stemmed, seeded and cut into ½-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Whisk broth, oyster sauce, hot sauce and cornstarch together in medium bowl; set aside. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and peanuts and cook until chicken is lightly browned, about 4 minutes. Transfer chicken and peanuts to plate.

Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add chicken, peanuts and any accumulated juice from plate and simmer until sauce has thickened and chicken is cooked through, about 4 minutes.

Serve with brown rice and steamed broccoli.

Serves 4

Cook’s Country

20130408-202815.jpg

Advertisements