Spicy Peanut Chicken

This colorful stir-fry gets its kick from a dash of red pepper.

Spicy Peanut Chicken

ProgressoRecipe by Progresso

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20 minutes

25 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 320
  • 19g
    (Saturated Fat 4g)
  • 70mg
  • 580mg
  • 11g
    (Dietary Fiber 2g)
  • 28g
  • Percent Daily Value*
  • 36%
  • 22%
  • 4%
  • 14%
  • Exchanges
  • 1
  • 4
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Storage tip

    Fresh gingerroot will last up to 2 months when covered with dry sherry and stored in a tightly covered jar in the refrigerator.

  • Planned-Overs

    Enjoy leftovers in Spicy Peanut Chicken Pitas. Simply fill pita bread halves with the stir-fry.

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

  1. 1Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  2. 2Heat 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.
  3. 3Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Categories: Course, Main Dishes, Chicken, Cuisine, Asian, Healthy, Ingredient, Chicken, Vegetables, Onions

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