Chicken Stir-Fry With Vegetables and Peanuts

Ingredients

3 skinless chicken breasts, boneless, cut into small cubes
8 tablespoons soy sauce
3 tablespoons honey
2 tablespoons garlic, minced, fresh, divided
12 teaspoon red pepper flakes, dried, (or to taste)
2 teaspoons cornstarch
4 tablespoons canola oil, divided
34 lb green beans, cut into about 1-1/2-inch pieces
2 carrots, peeled and cut into matchsticks
3 cups snow peas, (or to taste)
1 red bell pepper, seeded and cut into strips
1 12 tablespoons ginger, fresh, minced
5 green onions, chopped,
1 cup dry roasted salted peanut
3 -4 tablespoons oyster sauce, (optional)

Directions

In a bowl combine the chicken with 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon garlic and the red pepper flakes.
In another small bowl mix/whisk together remaining 6 tablespoons soy sauce, 1 tablespoon honey and 2 teaspoons cornstarch; set aside.
Heat 2 tablespoons oil in a wok or a large non stick skillet over high heat, add in the chicken; stir-fry for 1 minute, then transfer to a dish.
Add in another couple tablespoons oil if needed, and add in the green beans, red pepper strips, snow peas and minced ginger; stir-fry until crisp-tender about 3 minutes (adding in the remaining 1 tablespoon garlic the last minute).
Return the chicken back to the wok or skillet.
Add in the reserved soy sauce/cornstarch mixture; stir until heated through and thickened (about 1 minute).
Season with salt and pepper (if you are using the oyster sauce the do not add in any salt) then add in the oyster sauce if using; mix to combine.
Sprinkle with chopped green onions and salted peanuts.