Ingredients
6
6 servings
- •1 tablespoon wok oil or peanut oil
- •1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
- •1 medium red bell pepper, chopped
- •1.5 cups chicken broth
- •1 tablespoon sugar
- •1 tablespoon cornstarch
- •2 teaspoons soy sauce
- •1 (1 inch) piece fresh ginger root, peeled and chopped
- •1 clove garlic, minced
- •0.25 teaspoon ground cayenne pepper
- •1 bunch green onions, chopped
- •1 bunch cilantro, chopped
- •2 cups chopped dry roasted peanuts
Instructions
- Heat oil in a wok over medium heat. Cook and stir chicken in hot oil until juices run clear. Mix in bell pepper and continue cooking until pepper is tender.
- Mix together broth, sugar, cornstarch, soy sauce, ginger, garlic, and cayenne pepper in a small bowl until well combined; pour into the wok. Toss in green onions and cilantro, reserving some of each for garnish. Continue to cook and stir until mixture is slightly thickened, about 5 minutes. Mix in peanuts and garnish with reserved green onions and cilantro to serve.
Nutritional Facts
Per 6 servings
- Calories: 437
- Carbohydrate: 19g
- Fat: 29g
- Fiber: 6g
- Protein: 30g
- Sugar: 6g
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