Kung Pao Chicken with Bell Peppers

eatingwell.com

Gabby Puche

dietitian

1 pound boneless, skinless chicken breast, cut into ¼-inch-thick slices

2 teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided

1 teaspoon dry sherry plus 1 Tbsp., divided

2 teaspoons cornstarch

2 teaspoons toasted sesame oil

2 tablespoons unsalted chicken broth

2 teaspoons balsamic vinegar

2 teaspoons chile-garlic sauce (see Tips)

2 tablespoons vegetable oil, divided

3 slices fresh ginger, peeled and smashed (see Tips)

1 medium red bell pepper, cut into 1-inch squares

1 medium green bell pepper, cut into 1-inch squares

¼ teaspoon salt

2 tablespoons unsalted dry-roasted peanuts

Directions at eatingwell.com

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