Chicken Stir-Fry With Vegetables And Peanuts

• 3 boneless skinless chicken breasts, cut into small cubes
• 8 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons fresh minced garlic, divided
• 1/2 teaspoon dried red pepper flakes (or to taste)
• 2 teaspoons cornstarch
• 4 tablespoons canola oil, divided
• 3/4 lb green beans, cut into about 1-1/2-inch pieces
• 2 carrots, peeled and cut into matchsticks
• 3 cups snow peas (or to taste)
• 1 red bell pepper, seeded and cut into strips
• 1 1/2 tablespoons minced fresh ginger
• 5 green onions, chopped
• 1 cup dry roasted salted peanut
• 3 -4 tablespoons oyster sauce (optional)

1. In a bowl combine the chicken with 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon garlic and the red pepper flakes.
2. In another small bowl mix/whisk together remaining 6 tablespoons soy sauce, 1 tablespoon honey and 2 teaspoons cornstarch; set aside.
3. Heat 2 tablespoons oil in a wok or a large non stick skillet over high heat, add in the chicken; stir-fry for 1 minute, then transfer to a dish.
4. Add in another couple tablespoons oil if needed, and add in the green beans, red pepper strips, snow peas and minced ginger; stir-fry until crisp-tender about 3 minutes (adding in the remaining 1 tablespoon garlic the last minute).
5. Return the chicken back to the wok or skillet.
6. Add in the reserved soy sauce/cornstarch mixture; stir until heated through and thickened (about 1 minute).
7. Season with salt and pepper (if you are using the oyster sauce the do not add in any salt) then add in the oyster sauce if using; mix to combine.
8. Sprinkle with chopped green onions and salted peanuts.

chicken breasts, soy sauce, honey, garlic, red pepper, cornstarch, canola oil, green beans, carrots, snow peas, red bell pepper, fresh ginger, green onions, peanut

Taken from www.food.com/recipe/chicken-stir-fry-with-vegetables-and-peanuts-151119 (may not work)