Chicken Broccoli Stir-Fry

• 4 tablespoons vegetable oil, divided
• 1 pound boned, skinned chicken breast, cut into 1-in. cubes
• 5 tablespoons reduced-sodium soy sauce, divided
• 1 large red bell pepper, cut into 1/2-in. strips (2 cups)
• 6 garlic cloves, thinly sliced
• 6 cups broccoli florets (each about 1 1/2 in.)
• 1 1/2 tablespoons sambal oelek* or other chile sauce
• 1 tablespoon hoisin sauce
• 2 cups chicken broth
• 2 tablespoons cornstarch
• 3 cups cooked white rice
• 1/4 cup chopped roasted salted peanuts

1. Heat a wok or large frying pan over high heat until extremely hot, 3 to 4 minutes. Add 2 tbsp. oil and swirl wok to coat. Add chicken. Cook undisturbed until browned, about 2 minutes. Add 2 tbsp. soy sauce. Cook until liquid begins to caramelize around chicken, stirring frequently, about 2 minutes. Transfer chicken to a plate.
2. Add remaining 2 tbsp. oil to wok and swirl to coat. Add bell pepper and garlic. Cook, stirring often, until garlic is golden brown, about 2 minutes. Add broccoli, sambal oelek, and hoisin; toss to coat. Cook until broccoli is tender-crisp, about 5 minutes.
3. Whisk together remaining 3 tbsp. soy sauce, the broth, and cornstarch; pour into wok and bring to a boil. Cook, stirring constantly, until sauce is thickened, 1 minute.
4. Stir in chicken and any juices. Stir-fry until chicken is cooked through and broccoli is tender, about 1 minute.
5. Serve over rice, sprinkled with peanuts.
6. *Find sambal oelek, a Southeast Asian-style hot sauce, in the international aisle of well-stocked grocery stores.
7. Wine pairing: V. Sattui 2015 Dry Riesling (Anderson Valley; $24)

vegetable oil, chicken, soy sauce, red bell pepper, garlic, broccoli florets, sambal oelek, hoisin sauce, chicken broth, cornstarch, white rice, peanuts

Taken from www.myrecipes.com/recipe/chicken-broccoli-stir-fry (may not work)