kung pao chicken with bell peppers

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Kung Pao Chicken with Bell Peppers

Here's an easy chicken recipe you'll definitely want to add to your dinner repertoire. A quick marinade tenderizes the chicken and infuses flavor into this stir-fry. Adding a little oil to finish the marinade coats the chicken and helps keep it from sticking to the pan.

Ingredients

  • 1 pound boneless, skinless chicken breast, cut into ¼-inch-thick slices
  • 2 teaspoons reduced-sodium soy sauce plus 1 tablespoon, divided
  • 1 teaspoon dry sherry plus 1 tablespoon, divided
  • 2 teaspoons cornstarch
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons unsalted chicken broth
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons chile-garlic sauce (see tips)
  • 2 tablespoons vegetable oil, divided
  • 3 slices fresh ginger, peeled and smashed (see tips)
  • 1 medium red bell pepper, cut into 1-inch squares
  • 1 medium green bell pepper, cut into 1-inch squares
  • ¼ teaspoon salt
  • 2 tablespoons unsalted dry-roasted peanuts

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