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1 pound boneless, skinless chicken breast, cut into ¼-inch-thick slices
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2 teaspoons reduced-sodium soy sauce plus 1 tablespoon, divided
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1 teaspoon dry sherry plus 1 tablespoon, divided
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2 teaspoons cornstarch
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2 teaspoons toasted sesame oil
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2 tablespoons unsalted chicken broth
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2 teaspoons balsamic vinegar
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2 teaspoons chile-garlic sauce (see Tips)
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2 tablespoons vegetable oil, divided
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3 slices fresh ginger, peeled and smashed (see Tips)
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1 medium red bell pepper, cut into 1-inch squares
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1 medium green bell pepper, cut into 1-inch squares
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¼ teaspoon salt
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2 tablespoons unsalted dry-roasted peanuts
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.
Nutrition Information
204
Calories
46g
Carbohydrates
25g
Protein
399mg
Potassium
1g
Fiber
2g
Sugar
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