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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 pound(s) boneless chicken thighs, diced into small bite-sized pieces |
1/2 cup(s) chicken stock |
2 tablespoon(s) chili paste |
1 - 8 ounce(s) chopped or sliced water chestnuts, drained |
4 clove(s) garlic, finely chopped |
1 inch ginger root, grated |
pepper |
1 red bell pepper, diced into 1/2 inch pieces |
1 cup(s) roasted peanuts |
salt |
1 bunch(es) scallions, whites and greens chopped into 1-inch pieces |
1/4 cup(s) smooth peanut butter |
1/4 cup(s) tamari sauce |
2 teaspoon(s) toasted sesame oil |
3 tablespoon(s) vegetable oil |
Directions:
1. Heat vegetable oil over high heat in a large skillet. Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more.
2. Remove chicken and peppers to a plate and add more oil to the pan. Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce.
3. Add chestnuts and scallions and toss 1 minute, add chicken and peppers back to pan with peanuts and turn to coat in sauce.
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