I love this recipe b/c its fast and really pretty! The sauce is brown and the red peppers, green onion, and we top it with sesame seeds! People are always impressed. Josh says its as good as something you would get at Pei Wei.
I use Honey Roasted peanuts instead of dry roasted. The honey melts off them in to the sauce.
I go a little easier on the ground red pepper b/c my family is a little sensitive.
And I always double the sauce b/c come on you can never have too much sauce!
I use Honey Roasted peanuts instead of dry roasted. The honey melts off them in to the sauce.
I go a little easier on the ground red pepper b/c my family is a little sensitive.
And I always double the sauce b/c come on you can never have too much sauce!
Spicy Peanut Chicken
This colorful stir-fry gets its kick from a dash of red pepper.
Prep Time: 20 min
Total Time: 25 min
Makes: 4 servings
62 Ratings
28 Reviews
28 Reviews
| 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) |
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. |
No comments:
Post a Comment