Sweet and Spicy Stir-Fry Chicken

 

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

• 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.