Ingredients     
      1/4 cup chicken broth 
1 tablespoon cornstarch 
1 tablespoon white sugar 
2 tablespoons soy sauce 
1 tablespoon white vinegar 
1/4 teaspoon ground red pepper 
1 tablespoon vegetable oil 
1 pound boneless, skinless chicken thighs, cut into 3/4 inch pieces 
1 clove garlic, finely chopped 
1 teaspoon grated fresh ginger root 
1 red bell pepper, cut into 3/4 inch pieces 
1/3 cup dry-roasted peanuts 
2 green onions, sliced 
 

 Directions     
1 Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.  
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. Add bell pepper; stir-fry 1 minute. 
3 Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.  
 

