Skillet Chicken with Peppers and Peanuts

2-24 hours beforehand, combine the garlic, ginger, brown sugar, sherry, 2 tablespoons olive oil and soy in a baking dish. I always tenderize my chicken with a meat mallet, but it isn’t necessary. Add chicken to the marinade and let marinate for 2-24 hours, turning occasionally to coat. I always let my chicken sit at room temperature in the marinade for 30 minutes before cooking.

Preheat oven to 400 degrees F.

When ready to cook, heat an oven-safe (I used cast iron) skillet over medium heat. Slice green, red and yellow peppers. Add the remaining 2 tablespoons olive oil to the skillet and add peppers with a pinch of salt, reserving a few pepper slices. Stir and cook for 5 minutes. Push peppers to the side and turn heat up to medium high. Add chicken breasts and sear on each side until brown and crispy, about 5 minutes. After the second side has seared, top the chicken with the reserved pepper slices and add the entire skillet to the oven, uncovered. Bake for 25 minutes. Remove from the oven and immediately top with peanuts. Let sit for 5 minutes before serving.

Serve with brown rice.