Spicy Peanut Chicken

Created 30 Oct 2012 17:04, Updated 31 Oct 2012 17:31

Spicy Peanut Chicken

Adapted from a recipe in Betty Crocker's New Cookbook

(Note: This is one of our most-requested recipes, because it is so good.)

1/2 cup chicken broth
2 T cornstarch
2 T sugar
4 T soy sauce
2 T rice vinegar
1/4 - 1/2 tsp cayenne (to taste)
1 T vegetable oil
1 pound boneless, skinless chicken breasts, cut into small pieces
2 cloves garlic, finely chopped
2 tsp grated fresh gingerroot
2-3 medium bell peppers of any color, cut into chunks
1 medium onion, cut into chunks
Carrots and celery and any other veggies you think would be good. (optional)
1 cup dry-roasted unsalted peanuts

Mix broth, cornstarch, sugar, soy sauce, vinegar and cayenne.

Heat wok or 12-inch skillet over high heat. Add oil and 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 veggies to wok, and stir-fry 1 minute.

Add cornstarch mixture to wok. Cook and stir about 1 minute or until sauce thickens.

Remove from heat, stir in peanuts, and serve over rice.

To have fresh minced ginger available anytime, I peel and chop my fresh ginger very fine using a food processor, then freeze into usable portions using an ice cube tray. Once frozen into little cubes, pop out and store in a freezer bag.

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