1. In a bowl, combine 1 1/2 tablespoons soy sauce and the cornstarch. 2. Stir in the cut chicken and set aside. 3. In a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger. 4. In a large wok or nonstick skillet, heat the oil over med-high heat. 5. Add the chicken with its juices to the pan; stirfry for 2 minutes, until the chicken starts to brown. 6. Add the bell peppers , scallions, and red pepper flakes; cook, stirring, for 2 more minutes. 7. Add the soy-sherry mixture and the peanuts and cook for 1 minute. 8. Serve it immediately over rice or refrigerate it for up to 2 days or freeze it for up to 3 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
