Spicy Chicken Stir Fry

In a large wok or skillet, heat 2 tablespoons of refined peanut oil over high heat. Add 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces, and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Add 1 tablespoon of fresh grated ginger and 2 cloves of minced garlic to the same wok. Stir-fry for 30 seconds until fragrant.

Add 1 medium red bell pepper, thinly sliced; 1 medium yellow bell pepper, thinly sliced; 1 cup of broccoli florets and 1 medium carrot, thinly sliced. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Return the cooked chicken to the wok. Add 2 tablespoons of low-sodium soy sauce, 1 tablespoon of sriracha sauce (or more to taste), and 1 teaspoon of sesame oil. Stir-fry for 1-2 minutes until everything is well combined and heated through.

Garnish with 1 tablespoon of toasted sesame seeds and 2 scallions thinly sliced. Serve hot with steamed white rice or noodles.