10ozboneless skinless chicken breasts, cut into bite-sized portions
1tablespoonChinese black vinegar or non-aged balsamic vinegar
2tablespoonsfat-free vegetable or chicken stock
1/2yellow bell pepper,cut into 1-inch dice
1/2red bell pepper,cut into 1-inch dice
2teaspoonslow-sodium soy sauce
1/3cupchopped unsalted roasted peanuts
In a bowl, combine chicken with 1 teaspoon of soy sauce and cornstarch. Marinate for 10 minutes.
Heat wok or large saute pan over high heat. When hot, swirl in the oil and add the chicken.
Spread the chicken out over all the surface of the pan. Sear on both sides until lightly brown, but not cooked all the way through, about 4 minutes.
Add garlic and bell peppers. Stir until fragrant. Add the remaining 1 teaspoon of the soy sauce, the stock, and the vinegar. Bring to a simmer and turn heat to medium-low. Cook for 2 minutes, or until chicken is cooked through.
Top with chopped peanuts and serve. (I served mine over fried rice.)
*Jaden's original recipe calls for dried red chilies and no yellow pepper.
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