Spicy Peanut Chicken

Last night I made one of our favorite meals.
Spicy Peanut chicken.
When we eat this we always turn to one another and say "Why eat out when this tastes just as good if not better"

Here is the recipe
-Note-
I actually use ginger from a jar. I find that is lasts longer and is easier to handle

1/4	cup Progresso® chicken broth (from 32-ounce carton)
1	tablespoon cornstarch
1	tablespoon sugar
2	tablespoons soy sauce
1	tablespoon white vinegar
1/4	teaspoon ground red pepper (cayenne)
1	tablespoon vegetable oil
1	pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1	garlic clove, finely chopped
1	teaspoon grated gingerroot
1	medium red bell pepper, cut into 3/4-inch pieces
1/3	cup dry-roasted peanuts
2	medium green onions, sliced (2 tablespoons)

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.