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Spicy Peanut Chicken

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Spicy Peanut Chicken
  • Prep 20 min
  • Total 25 min
  • Servings 4
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This colorful stir-fry gets its kick from a dash of red pepper.
Updated Aug 26, 2008

Ingredients

  • 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)
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fresh gingerroot will last up to 2 months when covered with dry sherry and stored in a tightly covered jar in the refrigerator.
  • tip 2
    Enjoy leftovers in Spicy Peanut Chicken Pitas. Simply fill pita bread halves with the stir-fry.

Nutrition

320 Calories, 19 g Total Fat, 28 g Protein, 11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
170
Total Fat
19 g
Saturated Fat
4 g
Cholesterol
70 mg
Sodium
580 mg
Potassium
430 mg
Total Carbohydrate
11 g
Dietary Fiber
2 g
Protein
28 g
% Daily Value*:
Vitamin A
36%
36%
Vitamin C
22%
22%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
2 Vegetable; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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