- August 10, 2009 at 12:49 am #275067
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.
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.
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