- 4
- 25 mins
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 ginger root
- 1 medium red bell pepper, cut into 3/4-inch pieces
- 1/3 cup dry-roasted peanuts
- 2 medium green onions, sliced (2 tablespoons)
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 ginger root; 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.
Serves 4
Serving Size: 1 Serving Calories320 ( Calories from Fat170 ), Total Fat19 g (Saturated Fat4 g, ), Cholesterol70 mg Sodium580 mg Total Carbohydrate11 g (Dietary Fiber2 g ), Protein28 g