Chicken Stir-fry

In a small bowl, whisk together 2 tablespoons of low sodium soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, and 1/2 teaspoon of sesame oil. Set aside.

Cut 1 pound of boneless, skinless chicken breasts into 1-inch pieces. Marinate chicken in the soy sauce mixture for at least 10 minutes.

Heat 2 tablespoons of peanut oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until cooked through. Remove the chicken from the wok and set aside.

Add 1 tablespoon of peanut oil to the wok. Add 1 sliced yellow bell pepper, 1 sliced red bell pepper, 1 sliced medium yellow onion, and 2 cloves of minced garlic to the wok and stir-fry for 2-3 minutes, until slightly tender-crisp.

Add the cooked chicken back to the wok along with 1/2 cup of low-sodium chicken broth and 1 tablespoon of hoisin sauce. Stir to combine.

Simmer for 2-3 minutes, allowing the sauce to thicken slightly. Serve hot, garnished with sliced scallions if desired, over steamed white rice.