Sweet and Spicy Stir-Fry Chicken
Recipe from Betty Crocker

Get out the chopsticks! You can dine on an awesome Asian stir-fry in less than 30 minutes.


Sweet and Spicy Stir-Fry Chicken

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Servings: 4 servings
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Boneless Chicken Breasts, Boneless Chicken Breasts, Boneless Chicken Thighs, Chinese Stir Fry, Dinner
 
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Ingredients
Sauce
  • 1/4   cup
    Progresso® chicken broth (from 32-ounce carton)
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  • 1   tablespoon
    cornstarch
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  • 1   tablespoon
    sugar
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  • 2   tablespoons
    soy sauce
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  • 1   tablespoon
    white vinegar
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  • 1/4   teaspoon
    ground red pepper (cayenne)
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Stir-Fry
  • 2   tablespoons
    peanut or vegetable oil
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  • 1   pound
    boneless skinless chicken thighs or breasts, cut into 3/4-inch pieces
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  • 1   small
    onion, cut into 1/2-inch wedges
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  • 2   cloves
    garlic, finely chopped
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  • 1   teaspoon
    grated gingerroot, if desired
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  • 1 1/2   cups
    fresh petite green beans
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  • 1   medium
    red bell pepper, cut into 1-inch pieces
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  • 2   tablespoons
    water
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  • 1   cup
    cubed (1 inch) fresh pineapple
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  • 1/3   cup
    dry-roasted peanuts
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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.
Nutrition information
Calories 360 (Calories from Fat 150); Total Fat 17g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 70mg; Sodium 670mg; Total Carbohydrate 21g (Dietary Fiber 4g, Sugars 11g); Protein 30g. Daily Values: Vitamin A 25%; Vitamin C 60%; Calcium 6%; Iron 10%. Exchanges: 0 Starch; 1 1/2 Other Carbohydrate; 1/2 Vegetable; 4 Lean Meat; 1 Fat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet
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