Sweet and Spicy Stir-Fry Chicken
Get out the chopsticks! You can dine on an awesome Asian stir-fry in less than 30 minutes.
Recipe from Betty Crocker
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)
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
1 1/2 cups fresh petite green beans
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
In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
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.
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.
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.
Per Serving: cal. (kcal) 360, Fat, total (g) 17, chol. (mg) 70, sat. fat (g) 3, carb. (g) 21, fiber (g) 4, sugar (g) 11, pro. (g) 30, vit. A (IU) 1215, vit. C (mg) 35, sodium (mg) 670, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products