Loading recipe…
⌘K
Created by the Genie — AI-generated, review before relying on it
Diced chicken stir-fried with peanuts, bell pepper, and dried chiles in a savory-tangy soy sauce for a takeout favorite at home.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Toss the diced chicken breast with 1 tablespoon of the cornstarch.
Step 2
In a small bowl, whisk together the soy sauce, rice vinegar, and remaining cornstarch to make the sauce.
Step 3
Heat the oil in a wok or large skillet over high heat and cook the chicken for 5-6 minutes until it reaches 165°F with no pink remaining; remove and set aside.
Step 4
Add the dried chiles and garlic to the wok and stir-fry for 30 seconds until fragrant.
Step 5
Add the bell pepper and stir-fry for 2 minutes until crisp-tender.
Step 6
Return the chicken to the wok, pour in the sauce, and toss until the sauce thickens and coats everything, about 2 minutes.
Step 7
Stir in the peanuts and serve hot.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
