Recipe

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• 3 1/2 tbsp low sodium soy sauce
• 1 tbsp cornstarch
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces (may use thighs )
• 1 tbsp sherry wine
• 1 tsp honey or 1 tsp sugar
• 1 tsp red wine vinegar
• 1/2 tsp ground ginger
• 1 tbsp peanut oil
• 1 red bell pepper , cut into 1-inch pieces (or use snow peas or diced water chestnuts)
• 4 scallions, sliced (about 1/3 cup)
• 1/4 tsp red pepper flakes (to taste) (optional)
• 1/2 cup unsalted peanuts (or cashews or walnuts)
• hot cooked rice

• 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.