2 skinless, boneless chicken breasts, cut into small pieces
½ cup water
½ cup peanuts
⅓ cup orange juice
⅓ cup soy sauce
⅓ cup brown sugar
2 tablespoons ketchup
1 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
Method
In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add diced carrots, minced garlic, and grated ginger; sauté until the carrots begin to soften, which should take about 5 minutes. Once done, transfer the mixture to a bowl.
In the same skillet, pour in the remaining 2 tablespoons of olive oil. Add the chicken pieces and cook, stirring frequently, until the chicken is cooked through and no longer pink in the center, approximately 10 minutes. Then, return the carrot mixture to the skillet along with water, crushed peanuts, fresh orange juice, soy sauce, brown sugar, ketchup, and a sprinkle of red pepper flakes. Mix everything well and cover the skillet, allowing it to simmer until the sugar is fully dissolved, which should take around 5 minutes.
Take about 1/4 cup of the sauce from the skillet and place it in a small bowl. Whisk in cornstarch until the mixture is smooth and free of lumps. Pour this cornstarch mixture back into the skillet with the chicken and sauce; continue to cook until the sauce has thickened slightly, about 5 minutes.
