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Kung Pao Chicken with Bell Peppers
  • 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
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