Thai Peanut Chicken

I haven't had much of a chance to post new dishes lately due to my schedule over the past couple weeks, but here is a classic of mine, slightly altered due to lack of ingredients (usually it is with cashews, which makes it even better!). This is easily among my simplest dishes. Not including defrosting the chicken, it should only take about 10 minutes total between prep and cook time.

Thai Peanut Chicken (serves 2)

2 chicken breasts, cut into thin chunks
1/4 red bell pepper, julienned
1/3 cup roasted peanuts (cashews preferable, if available)
2 cloves garlic, finely diced
2 tablespoons sugar
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
1 tablespoon oil

1. Add oil to skillet. Combine chicken, garlic, sugar, oyster sauce, fish sauce, and sesame oil in warming skillet and mix well.
2. Adjust to high heat, stirring occasionally until liquid reduces to a thin glaze (roughly 5 minutes).
3. Add peanuts (or cashews) and bell pepper. Continue to cook 1 more minute.
4. Remove from heat. Serve plain or with rice.