1. Heat peanut oil in a wok over medium heat. 2. Add in the chicken thighs; cook tossing with a wooden spoon until thoroughly cooked through. 3. Add in red bell pepper and continue to cook until crisp-tender (about 2 minutes). 4. For peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smoooth, then mix in the peanut butter until well combined. 5. Season sauce with salt to taste then add to the wok along with the chopped green onions and continue to cook for 4-5 minutes stirring with a spoon over medium heat until slightly thickened. 6. Add/mix in peanuts. 7. Serve with cooked jasmine rice and garnish with chopped green onions (and fresh cilantro if using). ---------------------------------------------------------------------------
Nutrition
Ingredients
