Spicy Peanut Chicken

This recipe from Betty Crocker is very simple, and pretty yummy! I keep forgetting to take pictures when I'm cooking lately, so I do not have a picture for you - but you can see it on the Betty Crocker website (just use the link above).

Give it a try!


Ingredients
1/4 cup chicken broth (from 32-ounce carton)
1 T cornstarch
1 T sugar
2 T soy sauce
1 T white vinegar
1/4 t ground red pepper (cayenne)
1 T vegetable oil
1 lb boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 t 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)

Instructions

Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper seasoning; set aside.

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.

Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.