Sweet and Spicy Stir-Fry Chicken

Ingredients

• 0.3 cup chicken broth (from 32-oz carton)
• 1 tablespoon cornstarch 
• 1 tablespoon sugar 
• 2 tablespoons soya sauce 
• 1 tablespoon vinegar white
• 0.3 teaspoon ground pepper red (cayenne)
• 2 tablespoons vegetable oil 
• 1 lb chicken thighs boneless skinless cut into 3/4-inch pieces
• 1 small onion cut into 1/2-inch wedges
• 2 cloves garlic finely chopped
• 1 teaspoon ginger grated
• 1.5 cups peas fresh
• 1 medium bell pepper red cut into 1-inch pieces
• 2 tablespoons water 
• 1 cup pineapple fresh cubed (1 inch)
• 0.3 cup roasted peanuts 

Equipment

• bowl
• frying pan
• whisk
• wooden spoon
• wok

Directions

1. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
2. In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes.
3. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center.
4. Transfer chicken mixture to clean bowl.
5. To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute.
6. Add green beans and bell pepper; cook 2 minutes, stirring frequently.
7. Add water; cover and cook 1 to 2 minutes. Stir vegetables.
8. Return chicken mixture to wok.
9. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts.