Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 tablespoons peanut or vegetable oil
  • 1 lb boneless skinless chicken thighs or breasts, cut into 3/4-inch pieces
  • 1 small onion, cut into 1/2-inch wedges
  • 2 cloves garlic, finely chopped
  • 1 teaspoon grated gingerroot, if desired
  • 1 1/2 cups fresh petite green beans
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 2 tablespoons water
  • 1 cup cubed (1 inch) fresh pineapple
  • 1/3 cup dry-roasted peanuts

Instruction

  • In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
  • In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.
  • To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables.
  • Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts.