Preparation Steps

• Start by adding your diced chicken to a large bowl.
• In a separate small bowl, whisk together the soy sauce and cornstarch until smooth. Stir in the brown sugar, rice vinegar, and sesame oil until everything’s fully combined. Scoop out 2 tablespoons of that sauce and pour it over the chicken to marinate—just enough to give it some flavor before the stir fry action begins. Let it sit for 15 minutes while you prep the rest.
• To the bowl with the remaining sauce, add the water and give it a good stir. Set it aside—we’ll come back to this later.
• Once the chicken’s had its soak, heat a large skillet over medium-high heat. Drizzle in a little oil and toss in your bell peppers. Cook for 3–5 minutes until they start to soften but still have a bit of bite. Add in the garlic and ginger, and sauté for another minute or two until fragrant. Scoop everything into a clean bowl and set aside.
• Add a bit more oil to the same skillet if needed. Then add the marinated chicken and cook for about 4–5 minutes, or until it’s cooked through and golden. Stir in the peanuts and dried red chilis and cook for one more minute—keep things moving so nothing burns.
• Bring the veggies back to the party, pour in the reserved sauce, and sprinkle over some red pepper flakes (use your judgment on heat!). Stir well to combine, reduce the heat, and let it all simmer gently for 3–4 minutes until the sauce thickens to a glossy perfection.
• Top with sliced green onions and serve over a bed of fluffy white rice. So good!