Spicy Peanut Chicken

So easy even a man can do it! Seriously though, I have to give props to my husband for always being such a great help in the kitchen and for always being willing to eat whatever food I cook. He's amazing! (It is almost Valentine's Day after all!)

I tried this recipe because I love peanuts in my Asian food and I happened to have some on hand. It is easy, of course, and is also delicioso (I've been watching too much Dora).

1/4 cup chicken broth
1 Tbsp cornstarch
1 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp white vinegar
1/4 tsp ground red pepper (cayenne)
1 Tbsp vegetable oil
1 pound chicken thighs, cut into 3/4-inch pieces (we use chicken breast and it's fine)
1 clove garlic, finely chopped
1 tsp grated gingerroot
1 medium red bell pepper, cut into 3/4-inch peices
1/3 cup dry-roasted peanuts
2 green onions, sliced

1. Mix broth, cornstarch, sugar, soy sauce, vinegar, and red pepper.

2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center.

3. Add bell pepper to wok; stir-fry 1 minute.

4. Add cornstarch mixture to wok. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts. Garnish with onions. Serve over rice.

Tip: Fresh gingerroot can be covered tightly and frozen for up to 4 months. Grate it straight from the freezer as needed if you don't use it very often.

Question: Does anyone know if gingerroot is supposed to be peeled before you grate it, or do you grate it with the skin on?

***Lighter version: Use cooking spray instead of oil. Decrease peanuts to 2 Tbsp and sprinkle over finished dish instead of stirring in.