🥘 Ingredients
- soy sauce ½ cup
- water ¼ cup
- honey 2 tbsp
- rice vinegar 1 ½ tbsp
- toasted sesame oil 1 tsp
- sriracha 1 tsp
- fish sauce 1 tsp
- corn starch 1 tsp
- garlic 2 cloves
- corn starch 1 tbsp
- salt ½ tsp
- black pepper ¼ tsp
- olive oil 1-2 tbsp
- olive oil 1-2 tbsp
- diced red bell pepper 1
- green onion 4
- peanuts ¼ cup
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1Make the sauce by whisking together soy sauce , water , honey , rice vinegar , toasted sesame oil , sriracha , fish sauce , corn starch and minced garlic until the flour is completely combined. Set aside. Toss the chicken in the corn starch , salt and black pepper . Heat a large skillet or wok over medium heat. Add olive oil and add the chicken. Flip after 2-3 minutes and continue cooking until cooked through. Remove and set aside. Add olive oil and turn the heat to medium high. Add the diced red bell pepper and green onion . Stir occasionally until the pepper is soft and charred. Add the peanuts and stir for another minute. Add in the chicken and sauce. Cook for 2-3 minutes until the sauce has thickened, stirring occasionally. Serve with white rice.
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