Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground chicken (450g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 inch ginger, minced (approx. 1 tablespoon)
  • 1 red bell pepper, diced
  • 1/2 cup dry roasted peanuts, roughly chopped (60g)
  • 2 green onions, sliced (separate white and green parts)
  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon honey (15 ml)
  • 1 tablespoon cornstarch (10g)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon chili garlic sauce (or more, to taste) (5 ml)

Instructions:

  1. Heat oil in a large skillet or wok over medium-high heat. Add ground chicken, salt, and pepper. Cook, breaking up the chicken with a spoon, until browned and cooked through.
  2. Add minced garlic and ginger to the skillet. Cook until fragrant (about 30 seconds).
  3. Add diced red bell pepper and the white parts of the green onions to the skillet. Cook until slightly softened.
  4. In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, sesame oil, and chili garlic sauce until smooth.
  5. Pour the sauce over the chicken and vegetables in the skillet. Bring to a simmer, stirring constantly, until the sauce thickens (about 1-2 minutes).
  6. Stir in the chopped peanuts and the green parts of the green onions.
  7. Serve hot over rice, quinoa, or cauliflower rice.