• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1/4 cup sesame oil (any kind)
• 1 medium white or yellow onion, sliced longways into 1” strands
• 1 bunch scallions, sliced (separate softer green tops)
• 1 green bell pepper, coarsely diced
• 1 red bell pepper, coarsely diced
• 2 tablespoons (6 cloves) crushed garlic
• 2-3 pounds chicken breasts, cut into 1″ cubed bite-sized pieces
• 1 cup chicken broth (I used 1 tsp Chicken Better Than Bouillon + 1 cup of water)
• 1/3 cup low-sodium soy sauce (use low-sodium because regular can make it too salty!)
• 2 tablespoons Chinese black vinegar (easily available at any international/Asian market or online. But you can sub Worcestershire sauce or balsamic vinegar if you wish)
• 2 tablespoons Shaoxing wine (cooking sherry can also be used)
• 1/4 cup hoisin sauce
• 1/4 cup oyster sauce
• 2 tablespoons smooth peanut butter (optional for a bit of a peanut kick to the sauce)
• 1/2 – 1 tablespoon chili garlic sauce (optional for lovely spice, add more or less to taste)
• 1 teaspoon red pepper flakes (optional)
• 3 tablespoons cornstarch + 3 tablespoons water, mixed together to form a slurry
• 1/2 cup roasted, salted or dry peanuts, as well as some for garnish

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