Hi...
We had this for dinner tonight and is it ever good!! "This colorful stir-fry gets its kick from a dash of red pepper."
I also served some stir-fry sugar snap peas for a side dish....What a great dinner!!
Enjoy!
hugs,
peg
Spicy Peanut Chicken
1/4 cup Progresso
chicken broth
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)
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.
Recipe source:
http://www.bettycrocker.com/recipes.aspx/spicy-peanut-chicken/4d432df6-a1a8-499e-8a43-b0703ffe8800
We had this for dinner tonight and is it ever good!! "This colorful stir-fry gets its kick from a dash of red pepper."
I also served some stir-fry sugar snap peas for a side dish....What a great dinner!!
Enjoy!
hugs,
peg
Spicy Peanut Chicken
1/4 cup Progresso
chicken broth 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)
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.
Recipe source:
http://www.bettycrocker.com/recipes.aspx/spicy-peanut-chicken/4d432df6-a1a8-499e-8a43-b0703ffe8800