A flavorful and quick stir-fry dish inspired by Szechuan cuisine, perfect for a weeknight dinner.
Slice the chicken breast into thin strips.
Cutting the chicken against the grain ensures tender pieces.
In a bowl, mix soy sauce, dry sherry, cornstarch, ginger, garlic, and red pepper flakes to create a marinade.
Let the chicken marinate for at least 10 minutes to absorb the flavors.
Heat a wok over medium-high heat and add a tablespoon of oil.
Ensure the wok is hot before adding ingredients to prevent sticking.
Add the marinated chicken to the wok and stir-fry until cooked through, about 5 minutes.
Stir constantly to cook the chicken evenly.
Remove the chicken from the wok and set aside.
Keep the chicken warm by covering it with foil.
Add another tablespoon of oil to the wok and stir-fry the green onions and bell pepper until tender-crisp.
Do not overcook the vegetables to maintain their crunch.
Return the chicken to the wok, mix with the vegetables, and heat through.
Combine thoroughly to ensure even distribution of flavors.
Transfer to a serving plate and sprinkle with roasted peanuts.
Serve immediately for the best taste and texture.
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