Spicy Peanut Chicken is a quick and flavorful stir-fry made with tender chicken thighs, garlic, ginger, and red bell peppers.
A bold sauce featuring soy, vinegar, cayenne, and crunchy PLANTERS® Dry Roasted Peanuts adds heat and texture. Ready in just 25 minutes, it’s a vibrant lunch or dinner option that brings excitement to any weeknight meal.
Ingredients
| ⅓ | cup chicken broth |
| 1 | teaspoon cornstarch |
| 1 | tablespoon sugar |
| 2 | tablespoons soy sauce |
| 1 | tablespoon white vinegar |
| ½ | teaspoon cayenne pepper |
| 1 | tablespoon vegetable oil |
| 1 | pound boneless skinless chicken thighs cut into bite sized pieces |
| 1 | garlic clove, finely chopped |
| 1 | teaspoon grated gingerroot |
| 1 | medium red bell pepper, cut into 1-inch pieces |
| ⅓ | cup PLANTERS® Dry Roasted Peanuts |
| 2 | medium green onions, chopped |
| Additional PLANTERS® Dry Roasted Peanuts and hot cooked rice, for serving, if desired |
Directions
In small bowl, mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
Serve with additional peanuts and hot cooked rice, if desired.