| 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) |
Serve with...
Tropical Tea
Total Time:
10 min
| 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. |
Nutrition Information:
320 ( 170 ); 19 g ( 4 g); 70 mg; 580 mg; 11 g ( 2 g); 28 g 36 %; 22 %; 4 %; 14 % 2 ; 4 ; 1