3/4 lb boneless, skinless chicken breasts
1 recipe Ginger Garlic Sauce
2 Tbsp. Canola oil
1 Tbsp. minced garlic
1 Tbsp. minced orange peel
4 fresh or dried chili peppers, minced
1/2 lg red bell pepper, thinly sliced
1/2 lg yellow bell pepper, thinly sliced
1 cup mung bean sprouts, rinsed
6 green onion (whites), thinly sliced lengthwise
2 Tbsp. soy sauce or teriyaki sauce
2 Tbsp. roasted peanuts
Cut chicken meat into matchstick size pieces. (Partially freeze for easier cutting) Toss the chicken with the Ginger Garlic sauce and let stand 5 minutes. Heat a nonstick skillet or wok over medium high heat. Add the oil, garlic, orange peel, and chili peppers. Saute until fragrant, about 1 minutes.
Drain marinade from chicken and discard. Add chicken to the skillet. Stir fry until browned and no longer pink in center, about 2 or 3 minutes. Add the bell peppers and stir fry 1 minutes. Stir in the sprouts, green onions and soy sauce. Cook and stir until heated through, about 1 minutes. Garnish with peanuts.