Instructions

• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Add the 1/2 large diced yellow onion and the diced red bell pepper to the skillet and sauté until softened, about 4–5 minutes.
• While the vegetables are cooking, cut 1 pound chicken tenders (or boneless, skinless breasts) into bite-sized pieces and season with salt and pepper to taste.
• Push the vegetables to the side of the skillet (or transfer them briefly to a plate) and add the chicken in a single layer. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6–8 minutes.
• In a small bowl, whisk 1/2 cup cold water with 1/2 tablespoon cornstarch until smooth. Add 2 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 1/2 tablespoons granulated sugar, 1/2 tablespoon Worcestershire sauce, 1/2 tablespoon sesame oil, 1 clove minced garlic, and 1/2 teaspoon ground ginger; whisk until combined.
• Pour the sauce into the hot skillet with the chicken and vegetables and add red dried chiles to taste. Stir to combine.
• Bring the mixture to a simmer and cook, stirring, until the sauce thickens and coats the chicken and vegetables, about 1–2 minutes.
• Stir in the sliced scallions and 1/4 cup salted and roasted peanuts and cook 30 seconds more to warm them through.
• Taste and adjust salt and pepper if needed. Serve immediately (suggested: over white rice).