2 tsp low-sodium soy sauce, divided
1/2 tsp cornstarch
2 to 3 dried red chilies
2 tsp coconut oil
2 garlic cloves, finely minced
1 red bell pepper, diced in 1-inch pieces
3 tbsp fat-free vegetable or chicken stock
1 tbsp Chinese black vinegar or balsamic vinegar
1/3 cup chopped, unsalted roasted peanuts
Hot cooked rice for 4
In a bowl, combine chicken with 1 teaspoon of the soy sauce and the cornstarch. Marinate 10 minutes.
Meanwhile, soak the dried chilies in hot water for a few minutes; chop when softened. Discarding the seeds will cut down on the spiciness of the peppers.
Heat a wok or a large skillet over high heat. When pan is hot, swirl in the oil and add the chicken. Spread chicken out over surface of the pan. Sear chicken on all sides until lightly browned but not cooked through (about 4 minutes).
Add the chilies, garlic, and bell pepper to the chicken and stir-fry until fragrant. Add the remaining teaspoon of soy sauce, the stock and the vinegar. Bring to a simmer and reduce the heat to medium-low. Cook 2 minutes or until the chicken is cooked through.
Serve over hot rice and sprinkle with the peanuts.
Yield: 4 servings