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  1. #1
    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Spicy Peanut Chicken

    Prep Time: 20 min
    Total Time: 25 min
    Makes: 4 servings

    1/4 cup Progresso® 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)

    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.

    Storage tip:
    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.

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