INSTRUCTIONS
1
Toss chicken with soy sauce and cornstarch. Whisk sauce ingredients together in a small bowl.
2
Heat 1 tbsp oil in a wok over medium-high. Cook chicken until golden, 5–7 min. Remove and set aside.
3
Add remaining oil. Cook chilies, garlic, and ginger for 30 seconds until fragrant.
4
Add bell pepper; cook 2–3 min. Return chicken, add peanuts, and pour in sauce.
5
Stir constantly for 1–2 min until sauce thickens and coats the chicken.
6
Stir in green onions. Serve over cauliflower rice.