Kung Pao Chicken with Bell Peppers Recipe

Name: Kung Pao Chicken with Bell Peppers Recipe
Ingredients: 1 pound boneless, skinless chicken breast, cut into ¼-inch-thick slices; 2 teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided; 1 teaspoon dry sherry plus 1 Tbsp., divided; 2 teaspoons cornstarch; 2 teaspoons toasted sesame oil; 2 tablespoons unsalted chicken broth; 2 teaspoons balsamic vinegar; 2 teaspoons chile-garlic sauce (see Tips); 2 tablespoons vegetable oil, divided; 3 slices fresh ginger, peeled and smashed (see Tips); 1 medium red bell pepper, cut into 1-inch squares; 1 medium green bell pepper, cut into 1-inch squares; ¼ teaspoon salt; 2 tablespoons unsalted dry-roasted peanuts

"Here's an easy chicken recipe you'll definitely want to add to your dinner repertoire. A quick marinade tenderizes the chicken and infuses flavor in this healthy version of a take-out favorite. Adding a little oil to finish the marinade coats the chicken and helps keep it from sticking to the pan...."

INGREDIENTS

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1 pound boneless, skinless chicken breast, cut into ¼-inch-thick slices

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2 teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided

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1 teaspoon dry sherry plus 1 Tbsp., divided

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2 teaspoons cornstarch

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2 teaspoons toasted sesame oil

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2 tablespoons unsalted chicken broth

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2 teaspoons balsamic vinegar

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2 teaspoons chile-garlic sauce (see Tips)

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2 tablespoons vegetable oil, divided

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3 slices fresh ginger, peeled and smashed (see Tips)

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1 medium red bell pepper, cut into 1-inch squares

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1 medium green bell pepper, cut into 1-inch squares

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¼ teaspoon salt

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2 tablespoons unsalted dry-roasted peanuts

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