Szechuan Chicken Stir-Fry

Sauce

• 3/4 cup low-sodium chicken broth
• 3 1/2 Tbsp soy sauce
• 1 1/2 Tbsp sesame oil
• 1 1/2 Tbsp sambal oelek (use more or less to taste)
• 1 Tbsp rice vinegar
• 1 Tbsp granulated sugar
• 4 tsp cornstarch

Stir Fry

• 1 1/4 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 2 Tbsp olive oil, divided
• salt
• 1/2 of a medium yellow onion, sliced from top to root
• 1 Tbsp peeled and minced fresh ginger
• 3 cloves garlic, minced (1 Tbsp)
• 1 yellow bell pepper, diced into short strips
• 1 red bell pepper, sliced into strips
• 1 1/3 cups diagonally sliced snow peas
• 1/2 cup unsalted roasted peanuts, chopped
• sliced green onions, sesame seeds, and prepared rice, for serving