Thai Peanut Chicken

Makes 4 servings

Clare

I adapted this recipe from Denise’s Peanut Chicken at allrecipes.com. It’s one of our family’s favorites!

ingredients

1 tablespoon wok oil or peanut oil
1 pound skinless, boneless chicken breasts - cut into bite-size pieces
1 medium bell pepper (red if you want great presentation), chopped into 1/2 inch pieces
1 1/2 cups chicken broth
2 teaspoons soy sauce
1 tablespoon sugar
1 clove garlic, minced
1/4 teaspoon ground cayenne pepper
1 two inch piece fresh ginger root, peeled and chopped (the larger you chop the pieces, the more ginger flavor you’ll get)
1 tablespoon cornstarch
1 bunch green onions, chopped
1 bunch cilantro, chopped
2 cups chopped peanuts (a great job for the kids to do!)

1
In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger.
2
Heat oil in a non-stick pan over medium heat. Place chicken in the wok, and cook until mostly cooked through. Mix in the bell pepper, and continue cooking until mostly tender. (The chicken and pepper will continue to cook with the sauce, so be careful of overcooking them too early.)
3
Add the cornstarch to the broth. Whisk the sauce and pour into the pan. Toss all but a handful of the green onions and cilantro into wok. Continue to cook and stir 5-10 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

Source: Clare