Spicy Peanut Chicken

Here is another Betty Crocker recipe... It was super simple and easy to make on a weeknight when I was tired and didn't want to use a lot of cooking dishes and wanted something fast... My daughter loved it and has been asking for me to make it again every night since she had it. I served it with some salted egg noodles and prepared egg rolls.

Ingredients:

• 1/4 cup chicken broth (I use a 1/4 tsp. bullion granules in 1/4 cup water)
• 1 tbs. cornstarch
• 1 tbs. sugar
• 2 tbs. soy sauce
• 1 tbs. white vinegar
• 1/4 tsp. ground cayenne
• 1 tbs. vegetable oil
• 1 pound boneless, skinless chicken, cut into 3/4 inch pieces
  
• 1 clove garlic, minced
• 1 tsp. grated ginger
• 1 medium red (I used orange) bell pepper, cut into 3/4 inch pieces
• 1/3 cup dry roasted peanuts
• 2 green onions, sliced

Method:

1. Mix broth, cornstarch, sugar, soy sauce, vinegar and cayenne.
2. Heat wok or 12 inch skillet over high heat. Add oil, rotate to coat side of wok. Add chicken, garlic and ginger; stir-fry for about 3 minutes, or until chicken is no longer pink in center.
3. Add bell pepper to wok; stir-fry 1 minute.
4. Add cornstarch mixture to wok. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts. Garnish with green onions.

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