Ingredient

Chicken

• 1 lb boneless skinless chicken breasts, cut into ¾‑inch cubes

• 3 tsp cornstarch, divided

• ½ tsp salt

• ½ tsp pepper

Sauce

• 2 Tbsp chicken stock

• 2 Tbsp hoisin sauce

• 1 Tbsp reduced‑sodium soy sauce

• 1 Tbsp oyster sauce

• ½ tsp Sriracha or 1 tsp hot pepper sauce

Stir‑Fry

• 2 Tbsp peanut oil, divided

• 1 small red onion, chopped

• 1 medium sweet red pepper, chopped

• 2 garlic cloves, minced

• 1 tsp minced fresh gingerroot

Finish

• ¼ cup minced fresh cilantro

• ¼ cup dry roasted peanuts

Directions

1. Season the Chicken In a large bowl, combine the chicken, 1 tsp cornstarch, salt, and pepper. Set aside to let the seasoning cling.

2. Make the Sauce Place the remaining 2 tsp cornstarch in a small bowl. Stir in the chicken stock, hoisin sauce, soy sauce, oyster sauce, and chili sauce until smooth.

3. Stir‑Fry the Chicken Heat 1 Tbsp peanut oil in a large skillet or wok over medium‑high heat. Stir‑fry the chicken in batches until no longer pink. Remove and keep warm.

4. Cook the Vegetables Add the remaining 1 Tbsp peanut oil to the skillet. Stir‑fry the red onion and red pepper until crisp‑tender, 2–5 minutes. Add the garlic and ginger; cook 1 minute longer.

5. Add Sauce & Finish Stir the cornstarch mixture and pour it into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return the chicken to the skillet and heat through. Stir in the cilantro and peanuts just before serving.

Nutrition Facts —

Per Serving

Calories: 330–380 Total Fat: 18–22 g Saturated Fat: 3–4 g Cholesterol: 65–80 mg Sodium: 650–800 mg (hoisin + soy + oyster sauce) Total Carbohydrates: 15–18 g Fiber: 2–3 g Sugars: 7–9 g (hoisin + onion + pepper) Protein: 26–30 g