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) ã?? 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
