Recipe by Betty Crocker®
"Fresh ginger root will last up to two months if covered with dry sherry and stored in a tightly covered jar in the refrigerator."
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ground red pepper
boneless, skinless chicken thighs, cut into 3/4 inch pieces
garlic, finely chopped
grated fresh ginger root
red bell pepper, cut into 3/4 inch pieces
green onions, sliced
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 over rice.
Wonderful dish...I added 1/2 cup fresh sliced mushrooms and left out the peanuts.
This was very good & very quick & easy. I have used the sauce from this recipe with several other stir fry meals. Nice and spicy!
This is a favorite in our family! I substitute 1 package of firm tofu for the chicken and it tastes delicious. When I use tofu I like to double the sauce recipe so that the tofu picks up the additional flavor. Yum!
This was really yummy. I didn't have any ginger root, so I ended up using ground ginger. I had this last night for dinner and today my stomach is telling me that there were a few too many red peppers in this .. for me anyway. I will make this again, but perhaps will substitute half the red peppers for zucchini or broccoli or something.
This is my first recipe from this web site. I loved it and will make it again! It was very quick and easy.
This was awesome! You don't really need the peanuts - skip this ingredient if you're trying to cut back on the fat. Wish that I had doubled for left-overs!
This was very easy to make and tasted really good too.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Peanut Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 296
** Calories from Fat: 160
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