Spicy Peanut Chicken

Spicy Peanut Chicken

This colorful stir-fry gets its kick from a dash of red pepper.

Prep Time

20

Minutes

Total Time

25

Minutes

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.
  3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Planned-Overs
Enjoy leftovers in Spicy Peanut Chicken Pitas. Simply fill pita bread halves with the stir-fry.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 170 ),
  • Total Fat 19 g
    • (Saturated Fat 4 g,),
  • Cholesterol 70 mg;
  • Sodium 580 mg;
  • Total Carbohydrate 11 g
    • (Dietary Fiber 2 g,
  • Protein 28 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 4 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.