Poultry strategy game

Components

• Two chicken breast fillets (approximately 400 g)
• One onion
• Half a yellow bell pepper
• Half of a red bell pepper
• 2 garlic cloves
• 1/4 cup of soy sauce
• 1 tablespoon of oil
• 2 tablespoons of cornstarch
• 1 cup of water (tea)
• 1/3 cup of roasted peanuts with the skin removed
• 1 teaspoon of toasted sesame oil
• Half a teaspoon of salt
• black pepper, added gradually to suit your preference
• roasted peanuts for serving, as desired

Mode of preparation

1. Dice the chicken fillets into 2 cm cubes and place them in a bowl. Add 1/2 teaspoon of salt and pepper to taste, then leave at room temperature while you prepare the other ingredients — the chicken should not be frozen when it goes into the skillet.

1. Peel and chop the onion into 2 cm cubes. Peel and slice the garlic cloves thinly. Wash, dry, and slice the peppers lengthwise down the middle; remove the seeds and cut each half into 2 cm squares. You can store the remaining peppers in the refrigerator for up to 3 days or freeze them for later use in other dishes.
2. In a bowl, combine cornstarch with soy sauce and water, stirring until fully dissolved.
3. Heat a wok or large skillet over high heat. Add one tablespoon of oil, then toss in the onion and peppers, sautéing for approximately 2 minutes until they soften slightly. Next, add the chicken and cook for about 2 minutes, stirring occasionally until it begins to brown. Finally, add the chopped garlic and peanuts, stirring for 1 minute to release their aroma.
4. Return the mixture of water, soy sauce, and starch to the heat and stir for 2 minutes until the sauce becomes thicker and shinier. Remove from heat, add sesame oil, and serve immediately with roasted peanuts to taste.