Prep Time20 MIN
Total Time25 MIN
Most of Rwandan cuisine is prepared with peanut to balance it with a touch of protein. Peanut is commonly used in vegetable meals including Amaranth leaves, cassava leave and in a combination of anchovies, carrots and green.
Peanut is not commonly used in chicken or other meat items of Rwandan dishes.
But you can try out on this peanut chicken, is colorful stir-fry, which gets its kick from a dash of red pepper.
Ingredients
- ¼ cup chicken broth (from 32-ounce carton)
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- ¼ 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)
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.