New Stir-Fry Recipe

My sweet hubby tried a new recipe last night, compliments of Betty Crocker. It is a stir-fry dish, with a hint of spicy heat. We decided that this recipe was definitely a keeper!

SPICY PEANUT CHICKEN

¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
¼ teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into ¾-inch pieces
1 garlic clove, finely chopped
1 tsp grated gingerroot
1 medium red bell pepper, cut into ¾-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

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-dry 1 minute.

Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Makes 4 servings.