Spicy Peanut Chicken

 

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.