Spicy Peanut Chicken

By Hester

Ingredients

• 1/4 cup Progresso™ chicken broth (from 32-ounce carton) save $
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1/4 teaspoon ground red pepper (cayenne)
• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
• 1 garlic clove, finely chopped
• 1 teaspoon grated gingerroot
• 1 medium red bell pepper, cut into 3/4-inch pieces
• 1/3 cup dry-roasted peanuts
• 2 medium green onions, sliced (2 tablespoons)

Details

Adapted from bettycrocker.com

Preparation

Step 1

1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.

2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.

3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.


Serving Size: 1 Serving Calories320 ; (Calories from Fat170 ),

Total Fat19 g; ( Saturated Fat4 g; ), Cholesterol70 mg; Sodium580 mg; Potassium430 mg; Total Carbohydrate11 g; ( Dietary Fiber2 g; ), Protein28 g; % Daily Value*: Vitamin A36%; Vitamin C22%; Calcium4%; Iron14%; Exchanges:2 Vegetable; 4 Lean Meat; 1 Fat; *Percent Daily Values are based on a 2,000 calorie diet.