Ingredients
| 1 lb. | boneless, skinless chicken | | 5 tbsp. | Kikkoman Stir-Fry Sauce, divided | | 1 tsp. | vinegar | | 1/2 to 3/4 tsp. | crushed red pepper | | 1/4 tsp. | cornstarch | | 2 tbsp. | water | | 3 tbsp. | vegetable oil, divided | | 1 | lg. clove garlic, minced | | 1 | lg. onion, chunked | | 2 | sm. green bell peppers, chunked | | 2/3 cup | unsalted roasted peanuts |
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Instructions
Cut chicken into 1-inch square pieces; coat with 1 tablespoon stir-fry sauce. Let stand 30 minutes.
Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper; set aside. Dissolve cornstarch in 2 tablespoons water; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and garlic and stir-fry 3 minutes; remove. Heat remaining 2 tablespoons oil in same pan. Add onion; stir-fry 1 minute. Add bell peppers; stir-fry 4 minutes longer. Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately.
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