Prep
15 minutesCook
15 minutesReady In
30 minutesLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 2 boneless, skinless chicken breasts | |
| 1/2 cup peanuts | |
| 1/2 cup diced red bell pepper | |
| 1/2 cup diced green bell pepper | |
| 1/2 cup diced carrots | |
| 1/4 cup diced red onion | |
| 2 cloves garlic, minced | |
| 1/4 cup soy sauce | |
| 1/4 cup rice vinegar | |
| 1 tablespoon honey | |
| 1 tablespoon sesame oil | |
| 1 teaspoon cornstarch | |
| 1/2 teaspoon crushed red pepper flakes | |
| 1/4 cup chopped green onions |
| 1. | Cook the chicken breasts in a skillet over medium heat until cooked through. Remove from the skillet and let cool. Cut the chicken into bite-sized pieces. |
| 2. | In the same skillet, add the peanuts, red and green bell peppers, carrots, red onion, and garlic. Cook until the vegetables are tender-crisp. |
| 3. | In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes. Pour the sauce over the vegetables in the skillet and stir to coat. |
| 4. | Add the cooked chicken back to the skillet and cook for an additional 2-3 minutes, until heated through. |
| 5. | Garnish with chopped green onions and serve. |
Subscribe
0 Comments