Ingredients
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes3 teaspoons cornstarch, divided1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons chicken stock2 tablespoons hoisin sauce1 tablespoon reduced-sodium soy sauce1 tablespoon oyster sauce1/2 teaspoon Sriracha chili sauce or 1/4 teaspoon hot pepper sauce2 tablespoons peanut oil, divided1 small red onion, chopped1 medium sweet red pepper, chopped2 garlic cloves, minced1 teaspoon minced fresh gingerroot1/4 cup minced fresh cilantro1/4 cup dry roasted peanuts
Preparation
In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside.
Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside.
In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.
