1largered bell pepper, diced (stem and seeds removed)
¼cupthickly sliced green onions
2largeclove garlic, thinly sliced
½cupshelled, roasted peanuts
rice for serving
Instructions
1. Whisk together the cornstarch, soy sauce, and beer in a small bowl.2. Sprinkle the chicken on all sides with salt, add to the marinade, toss to coat.3. Whisk together the sauce ingredients in a small bowl, set aside.4. Heat the sesame oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the dried chilies, cooking until fragrant, about 2 minutes. Add the bell peppers, stirring frequently until softened. Stir in the garlic.5. Add the chicken and marinade, cooking for about 2 minutes.6. Pour in the sauce, reduce heat to maintain a simmer. Cook until the sauce has thickened and the chicken is cooked through, about 10 minutes. Stir in the peanuts.7. Add to a serving bowl, top with green onions. 8. serve over rice