SPICY PEANUT CHICKEN

1 Pound boneless skinless chicken thighs or breast halves, cut into ¾-inch pieces
¼ Cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon sugar
2 Tablespoons soy sauce
1 Tablespoon white vinegar
¼ Teaspoon ground red pepper (cayenne)
1 Tablespoon olive oil (extra virgin)
1 Garlic clove, finely chopped
1 Teaspoon grated gingerroot (or ¼ teaspoon ginger powder)
1 Medium red bell pepper, cut into ¾-inch pieces
1/3 Cup dry-roasted peanuts
2 Medium green onions, thinly sliced (2 tablespoons)

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 sauce is thickened. Stir in peanuts. Sprinkle with onions. Serve with brown rice and salad, if desired.

Serving size: ¼ of dish
Calories: 320
Fat: 19 g
Cholesterol: 70 mg
Carbohydrate: 11 g
Protein: 28 g
Sodium: 580 mg

TIP: Fill whole wheat pitas with leftover spicy peanut chicken for next day’s lunch.

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