“Fresh ginger root will last up to two months if covered with dry sherry and stored in a tightly covered jar in the refrigerator.” - by Betty Crocker®
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 296 cal
- 15%
- Fat
- 17.8 g
- 27%
- Carbs
- 11 g
- 4%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"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 peas ..." See moreover rice."
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