Spicy Peanut Chicken

By carvalhohm

Ingredients

• 1/4 cup chicken broth (from 32-ounce carton)
• 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

Servings 4
Cooking time 25mins
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.

Fresh gingerroot will last up to 2 months when covered with dry sherry and stored in a tightly covered jar in the refrigerator.

Enjoy leftovers in Spicy Peanut Chicken Pitas. Simply fill pita bread halves with the stir-fry.


1 Serving Calories320 ( Calories from Fat170 ), % Daily Value Total Fat19 g19 % (Saturated Fat4 g,4 % ), Cholesterol70 mg70 %; Sodium580 mg580 %; Total Carbohydrate11 g11 % (Dietary Fiber2 g2 % ), Protein28 g28 %