Ingredients
1/4
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon cornstarch
1
tablespoon sugar
2
tablespoons soy sauce
1
tablespoon white vinegar
1/4
teaspoon ground red pepper (cayenne)
2
tablespoons peanut or vegetable oil
1
lb boneless skinless chicken thighs or breasts, cut into 3/4-inch pieces
1
small onion, cut into 1/2-inch wedges
2
cloves garlic, finely chopped
1
teaspoon grated gingerroot, if desired
1 1/2
cups fresh petite green beans
1
medium red bell pepper, cut into 1-inch pieces
2
tablespoons water
1
cup cubed (1 inch) fresh pineapple
1/3
cup dry-roasted peanuts
Preparation
In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
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.
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.
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.
