Ingredients16 m servings 296 cals
- 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.
- ®Reg. T.M. of General Mills, Inc. or its affiliates
Per Serving: 296 calories; 17.8 g fat; 11 g carbohydrates; 23.6 g protein; 72 mg cholesterol; 521 mg sodium. Full nutrition
ReviewsRead all reviews 12
This was a good recipe but I found myself having to add more of every spice. It didn't have enough flavor at first. I basically doubled the sauce and it came out flavorful. I served it with snow...
Wonderful dish...I added 1/2 cup fresh sliced mushrooms and left out the peanuts.
This was very good & very quick & easy. I have used the sauce from this recipe with several other stir fry meals. Nice and spicy!
This is a favorite in our family! I substitute 1 package of firm tofu for the chicken and it tastes delicious. When I use tofu I like to double the sauce recipe so that the tofu picks up the a...
This was really yummy. I didn't have any ginger root, so I ended up using ground ginger. I had this last night for dinner and today my stomach is telling me that there were a few too many red pe...
This is my first recipe from this web site. I loved it and will make it again! It was very quick and easy.
This was awesome! You don't really need the peanuts - skip this ingredient if you're trying to cut back on the fat. Wish that I had doubled for left-overs!