- Heat the Oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Cook the Chicken: Add the chicken in a single layer without crowding. Cook the chicken until golden brown, then flip and cook the other side until golden brown and cooked through. Cook in batches if necessary. Plate the chicken and cover it loosely with foil to keep it warm.
Stir-Fry the Vegetables
- Add Oil and Vegetables: Add 1 tablespoon of vegetable oil to the skillet or wok over medium-high heat. Add the bell peppers and cook for 1 minute.
- Add Aromatics and Peanuts: Reduce the heat to low and add the garlic, ginger, dried chilies, green onions, and peanuts. Cook for 1 minute, stirring constantly.
See also FRESH PEACH SALSA
Combine Everything
- Add the Sauce: Whisk the sauce ingredients once more and add them to the skillet with the vegetables. Cook until thickened, stirring frequently.
- Add the Chicken: Add the cooked chicken to the skillet, toss to coat, and warm for a couple of minutes. Serve promptly for the best results.
