1/4 cup chicken broth
1 TBS cornstarch
1 TBS sugar
2 TBS soy sauce
1 TBS white vinegar
1/4 tsp white vinegar
1 TBS vegetable oil
1 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, finely chopped
1 tsp grated ginger root
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 green onions, sliced
Mix first six ingredients, set aside.
Heat wok or skillet over high heat. Add oil, coat wok. Add chicken, garlic, and ginger root; stir-fry about three minutes or until chicken is no longer pink in center.
Add bell pepper to wok; stir-fry 1 minute.
Add cornstarch mixture to wok. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts. Garnish with onions.
Recipe from Betty Crocker's New Cookbook.
I use chicken breasts most of the time, and only use red bell pepper if it is on sale. I have added green onions, but I like it better without.