1poundboneless skinless chicken breast halvescubed
1tablespoonolive oil
4ouncesunsalted roasted peanuts
1red bell peppersliced in strips
3/4cupsliced green onions
3/4cuplow sodium chicken broth
3teaspoonscornstarch
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.