Sweet and Spicy Stir-fry Chicken

 

Servings: 4

Prep Time: 25 mins

Total Time: 25 mins

Ingredients

           

Sauce

            1/4  cup 
Progresso® chicken broth (from 32-ounce carton)




            1   tablespoon 
cornstarch




            1   tablespoon 
sugar




            
2   tablespoons 
soy sauce




            1   tablespoon 
white vinegar




            1/4  teaspoon 
ground red pepper (cayenne)


 ( to taste, 1/4 tsp is too much for us)

Stir-Fry

            2   tablespoons 
peanut or vegetable oil




            1   pound 
boneless skinless chicken thighs or breasts, cut into 3/4-inch pieces




            1   
small onion, cut into 1/2-inch wedges




            2   
cloves garlic, finely chopped




            1   teaspoon 
grated gingerroot, if desired
 (I just added a little ground ginger)

                  fresh petite green beans


 ( have used any vegetables)

1   
medium red bell pepper, cut into 1-inch pieces




2   tablespoons 
water




      1   cup 
cubed (1 inch) fresh pineapple




      1/3  cup 
dry-roasted peanuts

directions

1.

In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.

2.

In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.

3.

To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables.

4.

Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts