Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.