![bowls of chicken and peppers](https://cdn.statically.io/img/www.eatingwell.com/thmb/bDgdYpEktqp-kk4VzU3nsd-tBAY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6854603-dd6aa2a6f86046439a619ed5aa144397.jpg)
Ingredients
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1 pound boneless, skinless chicken breast, cut into 1/4-inch-thick slices
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2 teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided
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1 teaspoon dry sherry plus 1 Tbsp., 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
Directions
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Combine chicken, 2 tsp. soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.
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Combine broth, vinegar, chile-garlic sauce, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.
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Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.
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Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts.
Tips
Tips: You can find chile-garlic sauce in the Asian-foods aisle of most major grocery stores. It is a red sauce often sold in a clear plastic jar. If you can't find it, you can add 1/2 tsp. crushed red pepper and 1 tsp. minced garlic with the ginger in Step 3.
A slice of ginger is about the size of a quarter. You can smash it with the side of a chef's knife or with the bottom of a small pot or pan.
Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Nutrition Facts (per serving)
264 | Calories |
14g | Fat |
7g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 1 cup | |
Calories 264 | |
% Daily Value * | |
Total Carbohydrate 7g | 3% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 25g | 50% |
Total Fat 14g | 18% |
Saturated Fat 3g | 13% |
Cholesterol 63mg | 21% |
Vitamin A 1107IU | 22% |
Vitamin C 62mg | 69% |
Folate 26mcg | 6% |
Sodium 459mg | 20% |
Calcium 22mg | 2% |
Iron 1mg | 7% |
Magnesium 41mg | 10% |
Potassium 477mg | 10% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.