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)
Preparation
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.
