Ingredients
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1 tablespoon cornstarch
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2 teaspoons light sesame oil or 2 teaspoons vegetable oil
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3 tablespoons green onions, chopped with tops
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2 garlic cloves, minced
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1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
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1/2 teaspoon powdered ginger (can use fresh grated if preferred)
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2 tablespoons soy sauce
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2 teaspoons sugar
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1/3 cup dry roasted peanuts
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4 cups cooked rice, hot
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1 lb boneless skinless chicken breast, cut into 1 inch pieces
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2 tablespoons rice wine vinegar
Instructions
- Combine chicken and cornstarch in small bowl.
- Toss to coat.
- Heat oil in large non-stick skillet or wok on medium heat.
- Add chicken.
- Stir fry 5- 7 minutes or until no longer pink in center.
- Remove from heat.
- Add onions, garlic, red pepper and ginger to skillet.
- Stir fry 15 seconds.
- Remove from heat.
- Combine vinegar, soy sauce and sugar in small bowl.
- Stir well.
- Add to skillet.
- Return chicken to skillet.
- Stir until chicken is well coated.
- Stir in nuts.
- Heat thoroughly, stirring occasionally.
- Serve over hot rice.