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Restaurant Style Chinese Chicken

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Servings 6 servings

Ingredients
  

  • 6 tablespoons low sodium soy sauce
  • 6 tablespoons dry sherry optional
  • 3 cloves garlic pressed
  • 3 teaspoons freshly grated ginger
  • 1 pound boneless skinless chicken breast halves cubed
  • 1 tablespoon olive oil
  • 4 ounces unsalted roasted peanuts
  • 1 red bell pepper sliced in strips
  • 3/4 cup sliced green onions
  • 3/4 cup low sodium chicken broth
  • 3 teaspoons cornstarch

Instructions
 

  • In a large zipper topped plastic bag, combine soy sauce, sherry, garlic and ginger root. Mush the bag to blend well then add chicken, turning several times to coat. Place bag of chicken in the fridge for at least 30 minutes. While chicken is marinating, chop up your veggies and measure your other ingredients.
  • In a skillet heat oil over medium high heat. Add peanuts and cook, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate and set aside.
  • Now cook chicken in the skillet, (reserving marinade) until browned all over, about 2 to 3 minutes. Transfer chicken to the same plate with peanuts; set aside.
  • Add bell pepper and green onions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes. Mix broth and cornstarch to reserved marinade and add that to the skillet. Use a wire whisk to dissolve cornstarch, then add chicken and peanuts.
  • Cook, stirring constantly, until mixture comes to a boil and thickens about 5 minutes.

Notes

SERVING SUGGESTIONS: Serve atop a bed of brown rice and a tossed green salad on the side.
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