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Quick and Easy Spicy Peanut Chicken

1/4 chicken broth

1 tablespoon cornstarch

1 tablespoon sugar or stevia

2 tablespoons soy sauce

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces

2 garlic clove, finely chopped

1 medium red bell pepper, cut into 3/4-inch pieces

1 cup raw broccoli florets

1/3 cup dry-roasted peanuts

2 medium green onions, sliced on an angle (about 2 tablespoons)

Mix broth, cornstarch, sugar, soy sauce, balsamic vinegar; set aside.

Heat wok or 12-inch skillet over high heat. Add Cayenne Chili Olive Oil; rotate wok to coat side.

Add chicken and garlic; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper and broccoli; stir-fry about a minute or 2 leaving the vegetables tender but still crisp.

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

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