Post by Loupy on May 11, 2014 12:07:05 GMT -7
Spicy Peanut Chicken
From: www.bettycrocker.com/
Prep Time 20 min
Total Time 25 min
Servings 4
Ingredients
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)
Directions
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.
Expert Tips
Fresh gingerroot will last up to 2 months when covered with dry sherry and stored in a tightly covered jar in the refrigerator.
Enjoy leftovers in Spicy Peanut Chicken Pitas. Simply fill pita bread halves with the stir-fry.
Nutritional Information
Serving Size: 1 Serving
Calories 320
Total Fat 19 g
Saturated Fat 4 g,
Cholesterol 70 mg
Sodium 580 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Protein 28 g
From: www.bettycrocker.com/
Prep Time 20 min
Total Time 25 min
Servings 4
Ingredients
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)
Directions
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.
Expert Tips
Fresh gingerroot will last up to 2 months when covered with dry sherry and stored in a tightly covered jar in the refrigerator.
Enjoy leftovers in Spicy Peanut Chicken Pitas. Simply fill pita bread halves with the stir-fry.
Nutritional Information
Serving Size: 1 Serving
Calories 320
Total Fat 19 g
Saturated Fat 4 g,
Cholesterol 70 mg
Sodium 580 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Protein 28 g
