|
| 1/4 | cup Progresso® chicken broth (from 32-oz carton) |
| 1 | tablespoon cornstarch |
| 1 | tablespoon sugar |
| 2 | tablespoons soy sauce |
| 1 | tablespoon white vinegar |
| 1/4 | teaspoon ground red pepper (cayenne) |
|
| 2 | tablespoons peanut or vegetable oil |
| 1 | lb boneless skinless chicken thighs or breasts, cut into 3/4-inch pieces |
| 1 | small onion, cut into 1/2-inch wedges |
| 2 | cloves garlic, finely chopped |
| 1 | teaspoon grated gingerroot, if desired |
| 1 1/2 | cups fresh petite green beans |
| 1 | medium red bell pepper, cut into 1-inch pieces |
| 2 | tablespoons water |
| 1 | cup cubed (1 inch) fresh pineapple |
| 1/3 | cup dry-roasted peanuts |
Serve with...
Fruit Kabobs with Pineapple Dip
Total Time:
1 hour 15 min
| 1. | In small bowl, mix sauce ingredients with wire whisk until well blended; set aside. |
| 2. | In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl. |
| 3. | To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables. |
| 4. | Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts. |
|
| Serve the stir-fry mixture over hot cooked rice or Asian noodles. |
Nutrition Information:
360 ( 150); 17g ( 3g, 0g); 70mg; 670mg; 21g ( 4g, 11g); 30g 25%; 60%; 6%; 10% 1 1/2 ; 1/2 ; 4 ; 1 1 1/2