INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 Tbsp. of the sauce to a medium bowl; add chicken and toss to coat. Marinate at room temperature for 10 minutes.
2. In a nonstick 12-inch skillet, warm 2 tsp. oil over medium-high heat until very hot. Add the chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.
3. Add remaining 1 tsp. oil to the same skillet and heat until hot. Add onion and bell peppers, and stir-fry about 5 minutes. (Add 1 to 2 Tbsp. water if skillet is dry.)
4. Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Serve over rice, if you like.

COOKING INFO

Serves	4
Yield	4 servings
Prep Time	10
Cook Time	10
Total Time	20
Oven Temp	--
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NUTRITIONAL INFORMATION (per serving)