Cooking Instructions
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Step 1
Pour
Light Soy Sauce (2 Tbsp)
,
Corn Starch (1 Tbsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1 dash)
over the
Tyson® Chicken Breasts (1.5 lb)
then stir until the chicken is well coated with the marinade. Allow marinating at room temperature for about 30 minutes.
Step 2
In a small bowl, prepare the sauce by combining
Light Soy Sauce (2 Tbsp)
,
Rice Vinegar (1 Tbsp)
,
Hoisin Sauce (1 Tbsp)
,
Brown Sugar (1/2 Tbsp)
,
Dark Soy Sauce (1 tsp)
,
Sesame Oil (1/2 Tbsp)
,
Corn Starch (1 tsp)
, and
Sriracha (1/2 Tbsp)
.
Step 3
Heat
Cooking Oil (2 Tbsp)
in a wok over medium-high heat. Add
Green Bell Pepper (1)
and
Dried Red Chili Peppers (6)
. Stir-fry slowly, allowing the skin of the bell pepper to blister, then remove the peppers and dried chili from the wok.
Step 4
Add the remaining
Cooking Oil (2 Tbsp)
if the wok is too dry, add the marinated chicken in a single layer. Stir-fry in two batches if needed (don't overcrowd the wok).
Step 5
Allow the chicken to sear for about 1 minute before flipping them over and stir-frying the batch.
Step 6
When the chicken is mostly cooked, add
Garlic (2 cloves)
and
Fresh Ginger (2 Tbsp)
to the wok. Stir-fry until the chicken is cooked all the way through, then add
Dry Roasted Peanuts (1/4 cup)
.
Step 7
Give the sauce a quick stir, then pour all of the sauce into the wok. Return the bell pepper and chilies to the wok. Stir to combine all ingredients.
Step 8
Turn off the heat and add the
Scallions (2 stalks)
.
Step 9
Transfer to a serving dish. Serve immediately over steamed white or bronw rice.
