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Spicy Stir-Fried Chicken and Peanuts

Yield serves 4

Ingredients

  • 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon cornstarch
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon canola oil
  • 3 (1/4-inch) slices peeled fresh ginger
  • 4 garlic cloves, peeled and crushed
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons hoisin sauce
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup dry-roasted peanuts

Nutrition Information

  • calories 261
  • fat 10 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 3 g
  • protein 29 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 66 mg
  • iron 1 mg
  • sodium 459 mg
  • calcium 30 mg

How to Make It

  1. Combine the chicken pieces, soy sauce, sherry, cornstarch, sesame oil, and ground pepper in a medium bowl.

  2. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the sliced ginger and crushed garlic, and stir-fry for 1 minute. Add the chicken mixture in an even layer, but do not stir for 1 minute. Stir-fry the chicken mixture for 4 minutes, or until the chicken is browned. Stir in the bell pepper pieces and crushed red pepper, and cook for 1 minute. Add the hoisin sauce and low-sodium chicken broth, and stir-fry for an additional 2 minutes, or until the chicken pieces are cooked through and the bell pepper pieces are crisp-tender. Stir in the peanuts.