Monday, January 12, 2009

This was tonight's dinner

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Spicy Peanut Chicken

This colorful stir-fry gets its kick from a dash of red pepper.


  1. 1/4 cup chicken broth
  2. 1 tablespoon cornstarch
  3. 1 tablespoon sugar
  4. 2 tablespoons soy sauce
  5. 1 tablespoon white vinegar
  6. 1/4 teaspoon ground red pepper (cayenne)
  7. 1 tablespoon vegetable oil
  8. 1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
  9. 1 garlic clove, finely chopped
  10. 1 teaspoon grated gingerroot
  11. 1 medium red bell pepper, cut into 3/4-inch pieces
  12. 1/3 cup dry-roasted peanuts
  13. 2 medium green onions, sliced (2 tablespoons)


  1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  2. 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.
  3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
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