I toned down the cayenne in this easy stir-fry so the flavor wouldn’t be overwhelmed by the spice. Including prep time, this was on the table in about 20 minutes. Start the rice first!
Need to be nut-free? Substitute roasted chickpeas for the peanuts.
Not-So-Spicy Peanut Chicken
1/3 cup chicken broth
1 1/2 TBL cornstarch
1 TBL sugar
3 TBL soy sauce
1 1/2 TBL white vinegar
1/8 tsp cayenne
1 1/2 TBL light olive oil
1 1/4 pound boneless, skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 TBL dried minced ginger (or 1 tsp ground ginger)
1 medium red bell pepper, 3/4-inch dice
1/2 cup dry roasted peanuts
2 medium green onions, sliced
Mix sauce ingredients: broth, cornstarch, sugar, soy sauce, vinegar, and cayenne pepper. Set aside.
Heat a heavy skillet over high heat. Add oil. Add chicken, garlic and ginger. Stir fry about 3 minutes or until chicken is no longer pink in the center. Add bell pepper and stir-fry 1 minute.
Stir sauce ingredients again (I used a small wire whip) and add mixture to pan. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
Serve over steamed rice.
Recipe Inspiration: Catholic Foodie