Skillet Chicken with Peppers and Peanuts

• 3 cloves Garlic, Minced
• 1/4 teaspoons Ground Ginger
• 2 Tablespoons Brown Sugar
• 1/4 cups Cooking Sherry
• 4 Tablespoons Olive Oil, Divided
• 13 cups Soy Sauce
• 3 whole Boneless, Skinless Chicken Breasts (I Used Large Ones)
• 1 whole Green Bell Pepper
• 1 whole Red Bell Pepper
• 1 whole Yellow Bell Pepper
• 1 pinch Salt
• 13 cups Dry Roasted Peanuts, Coarsely Chopped

1. 2-24 hours beforehand, combine the garlic, ginger, brown sugar, sherry, 2 tablespoons olive oil and soy in a baking dish.
2. I always tenderize my chicken with a meat mallet, but it isnt necessary.
3. Add chicken to the marinade and let marinate for 2-24 hours, turning occasionally to coat.
4. I always let my chicken sit at room temperature in the marinade for 30 minutes before cooking.
5. Preheat oven to 400 degrees F.
6. When ready to cook, heat an oven-safe (I used cast iron) skillet over medium heat.
7. Slice green, red and yellow peppers.
8. Add the remaining 2 tablespoons olive oil to the skillet and add peppers with a pinch of salt, reserving a few pepper slices.
9. Stir and cook for 5 minutes.
10. Push peppers to the side and turn heat up to medium high.
11. Add chicken breasts and sear on each side until brown and crispy, about 5 minutes.
12. After the second side has seared, top the chicken with the reserved pepper slices and add the entire skillet to the oven, uncovered.
13. Bake for 25 minutes.
14. Remove from the oven and immediately top with peanuts.
15. Let sit for 5 minutes before serving.
16. Serve with brown rice.

garlic, ground ginger, brown sugar, cooking sherry, olive oil, soy sauce, chicken breasts, green bell pepper, red bell pepper, yellow bell pepper, salt, peanuts

Taken from tastykitchen.com/recipes/main-courses/skillet-chicken-with-peppers-and-peanuts/ (may not work)