Preparation Time 20 minutes
Total Time 25 minutes
This colorful stir-fry gets its kick from a dash of red pepper.
Ingredients
- ¼ cup chicken broth from 32-ounce carton
- 1tablespoon cornstarch
- 1tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- ¼ teaspoon ground red pepper (cayenne)
- 1tablespoon vegetable oil
- 1pound 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)
Directions
- Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; 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.