Spicy Peanut Chicken

I made this last night for dinner, and it was really yummy and super quick to make. Can you tell I've been craving Chinese food? :-) This reminded me a lot of Kung Pao Chicken. I honestly didn't even try to serve it to my children because I knew it was spicy and I didn't feel like leaving out the cayenne pepper to see if they would eat it because I felt like having some heat in my food. :-) You could leave out the cayenne pepper if you like, but if you put this over a full bed of rice, it isn't that bad spicy wise. I got this recipe from the Betty Crocker Website, and I will definitely be making it again! :-)

Ingredients1/4 cup chicken broth (I used chicken granules and water)
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 lb boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot (I used 1/4 tsp dried instead)
1 medium red bell pepper, cut into 3/4-inch pieces (I used green instead b/c of price)
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

DirectionsMix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside. If you use dried ginger, mix it in the sauce instead of cooking with the chicken.

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. I cooked it longer since I prefer my pepper softer.

Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions. Serve over a bed of steamed rice.