All Recipes Best Recipe World Cuisine Recipes Asian

Ingredients

¼ cup chicken broth 2 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon white sugar 1 tablespoon white vinegar 1 teaspoon cayenne pepper 1 tablespoon vegetable oil 1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces 1 clove garlic, minced 1 red bell pepper, cut into 3/4-inch pieces ⅓ cup dry roasted peanuts 2 green onions, sliced

Nutrition Info

328.1 calories carbohydrate: 11.1 g cholesterol: 71 mg fat: 21.4 g fiber: 2 g protein: 23 g saturatedFat: 4.7 g servingSize: - sodium: 676.5 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
Heat oil in a wok or large skillet over medium-high heat, saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

4 servings

This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.