This is a favorite of my in-laws. It's quick, easy, doubles (or quadruples) well and is yummy.
Serves 4 - 6 (4 adults or 2 adults, 3 semi picky kids and enough for 1 leftover lunch)
1/4 c chicken broth (I usually cheat and use bouillon and water)
1 T. cornstarch
1 T. brown sugar or honey
2 T. soy sauce
1 T white vinegar
1/4 t cayenne pepper
1 T. vegetable oil
2 - 3 boneless skinless chicken breast halves cut into bite size pieces
1 clove garlic ( I always add more)
1 t. ginger (I keep fresh ginger in the freezer so it's easier to grate)
1 red bell pepper cut into small pieces
1/3 c peanuts
2 green onions
Mix broth, cornstarch, sugar, soy sauce, vinegar, and red pepper. Heat wok (or skillet) over high. Add oil, chicken, garlic, and ginger. Stir fry 3 minutes or until chicken is done. Add bell pepper; stir fry 1 minute. Add cornstarch mixture to pan. Cook and stir 1 minute or until sauce thickens. Stir in peanuts. Garnish with green onions. Serve over hot rice.
To adjust spiciness use more or less cayenne pepper.