This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
328 Calories
Recipe Instructions
Step 1
Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
Step 2
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.
Step 3
Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
Ingredients
1 tablespoon white sugar
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 clove garlic, minced
1 tablespoon white vinegar
2 tablespoons soy sauce
1 teaspoon cayenne pepper
¼ cup chicken broth
2 green onions, sliced
⅓ cup dry roasted peanuts
1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
