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    • #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.

      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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