500 grams of chicken breast cut into cubes
1 tablespoon of cornstarch
1/2 cup of olive oil
1 medium onion cut into cubes
1 green pepper cut into cubes
1 red bell pepper cut into cubes
1 tablespoon of fresh ginger, grated
1 Japanese green scallion cut into pieces
1/4 cup of peanut butter without shell
Sauce
2 tablespoons of Ajinomoto
3/4 cup of water
1 tablespoon of cornstarch
1/2 teaspoon of sesame oil
3 tablespoons of soy sauce
1 coffee spoon of sugar
Salt to taste
500 grams of chicken breast cut into cubes
1 tablespoon of cornstarch
1/2 cup of olive oil
1 medium onion cut into cubes
1 green pepper cut into cubes
1 red bell pepper cut into cubes
1 tablespoon of fresh ginger, grated
1 Japanese green scallion cut into pieces
1/4 cup of peanut butter without shell
Sauce
2 tablespoons of Ajinomoto
3/4 cup of water
1 tablespoon of cornstarch
1/2 teaspoon of sesame oil
3 tablespoons of soy sauce
1 coffee spoon of sugar
Salt to taste
Dredge the chicken in cornstarch and set aside
Rapidly toast the peanuts in olive oil
Remove with a slotted spoon and set aside
Repeat the same process with the onion and bell peppers, then set aside
In the same pan, cook the chicken for 5 minutes
Remove the chicken and drain on paper towels
Do the same thing with the onion and bell peppers and set aside
Drain excess oil from the pan
In the same pan, combine all sauce ingredients and stir over low heat until transparent
Return the chicken to the pan along with the onion, bell peppers, ginger, scallion, and adjust salt
Remove from heat
Add peanuts and let it rest for 2 minutes.
