Spicy Peanut Chicken

I found this perusing a cookbook. The recipe calls for chicken thighs but I am not a big fan of dark meat so I will use boneless, skinless chicken breasts when I make this. I may or may not serve it with rice.

1/4 C. chicken broth
1 tbsp. corn starch
1 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. white vinegar
1/4 tsp. ground red pepper
1 tbsp. vegetable oil
1lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, finely chopped
1 tsp. grated gingerroot
1 medium red bell pepper, cut into 3/4 inch pieces
1/3 C. dry roasted peanuts
2 green onions, sliced

Mix broth, corn starch, sugar, soy saice, vinegar, and red pepper.

Heat wok or skillet over high heat. Add oil, rotate pan to coat sides. Add chicken, garlic and gingerroot; stir fry about 3 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.