Spicy Peanut Chicken · Oct 23, 04:10 PM by Kim Skene
1/4 cup chicken broth
1 tbsp cornstarch
1 tbsp sugar
2 tbsp soy sauce
1 tbsp white vinegar
1/4 tsp ground red pepper
1 tbsp vegetable oil
1 lb. boneless, skinless breat halves cut into 3.4 inch pieces
1 clove garlic, ginely chopped
1 tsp grated ginger root
1 medium red bell pepper, cut into 3/4 inch pieces
1/3 cup dry-coasted peanuts
Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside. Heat wok over high heat. Add oil, add chicken, garlic and ginger root. Stir-fry about 3 minutes. or until chicken is no longer pink. Add bell pepper, stir-fry 1 min. Add broth mixture to wok. Cook and stir about 1 min or until sauce is thickened. Stir in peanuts and serve with rice.
— Michele Dec 12, 12:59 PM #