Spicy Peanut Chicken has a ginger and cayenne kick that give this healthy lunch option some powerful flavor. It’s an easy-to-make dish that should be part of your lunch menu yesterday! Try it with the ingredients below or with the suggested substitutes.
Ingredients for Spicy Peanut Chicken
- 1/4 cup reduced sodium chicken broth
- 1 Tbsp cornstarch
- 1 Tbsp sugar
- 2 Tbsp low sodium soy sauce
- 1 Tbsp white vinegar
- 1/4 tsp ground cayenne pepper
- 1 Tbsp Peanut oil (like you didn’t see that coming)
- 1 lb Chicken Breasts or Thighs, cut into one inch pieces
- 1 clove garlic, minced
- 1 tsp ground ginger
- 1 red bell pepper, chopped
- 1/3 cup dry roasted peanuts
- 3 green onions, chopped
Directions for Spicy Peanut Chicken
- In a mixing bowl, combine broth, starch, sugar, soy sauce, vinegar, and cayenne pepper.
- Heat a large wok or skillet over high heat. Add peanut oil and coat sides of wok (or skillet).
- Add chicken, garlic, and ginger. Stir fry until chicken is no longer pink in center.
- Add bell pepper and stir-fry for 1 minute.
- Add starch mixture to wok. Cook and stir about one minute or until sauce thickens (NOTE: If using all-purpose flour or substitute like arrowroot, see Modification possibilities below for additional instructions).
- Garnish with green onions and have yourself a wonderful meal.
- 1 Tbsp arrowroot flour or 3 Tbsp of all-purpose flour of your choosing. If using all-purpose, flour will thicken the sauce, but add 4-5 minutes of cook time to reduce raw flour flavor.
- Stevia instead of sugar.
- Reduce cayenne pepper for less heat/kick.
- Vegetable/olive/grapeseed oil for peanut oil.
- Fresh ginger root; seal and cover after use (will be good for four months if frozen).
- Less peanuts for reduced sodium, fat, and calories.
Cook time: 5 minutes (depending on flour usage)
Yield: 4 servings
Calories 365 kcal
Protein 24 g
Fat 18 g
Carb 21 g
Fiber 5 g
Sugar 6 g