10ouncesboneless, skinless chicken breasts,cut into bite-sized pieces
2teaspoonslow-sodium soy sauce, divided
2 to 3dried red chiles
1mediumred bell pepper, diced
3tablespoonsfat free chicken broth
1/3cupchopped, unsalted roasted peanuts
In a bowl, combine the chicken with 1 teaspoon of the soy sauce and the cornstarch. Marinate for 10 minutes. In the meantime, soak the dried chilies in hot water for a few minutes and when softened, chop. You can discard the seeds if you want it a little less spicy (I recommend keeping some of them in for a little spice!)
Heat a wok or large sauté pan over high heat. When hot, swirl in the oil and add the chicken. Spread the chicken out all over the surface of the pan. Sear on both sides until lightly browned, but not cooked all the way through, about 4 minutes.
Add the chiles, garlic, bell pepper and zucchini. Stir-fry until fragrant. Add the remaining 1 teaspoon of the soy sauce, the stock and vinegar. Bring to a simmer and turn the heat to medium-low. Cook for 2 minutes, or until the chicken is cooked through. Top with roasted peanuts and serve.
*If you are preparing this recipe as gluten-free, just be sure to use brands of soy sauce and broth that are known to be GF.
*Switch out the zucchini with some snow peas, if you'd like.