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Spicy Peanut Chicken

Spicy Peanut Chicken

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

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  • Prep Time 20 min
  • Total Time 25 min
  • Servings 4
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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 Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  • 2 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.
  • 3 Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
170 ),
% Daily Value
Total Fat
19 g
19 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
70 mg
70 %;
Sodium
580 mg
580 %;
Total Carbohydrate
11 g
11 %
(Dietary Fiber
2 g
2 %
),
Protein
28 g
28 %
;
% Daily Value*:
Vitamin A
36%;
Vitamin C
22%;
Calcium
4%;
Iron
14%;
Exchanges:
2 Vegetable; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

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.

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