Ingredients
- 2 skinless, boneless chicken breast, diced into bite sized chunks
- 1 tbsp cornstarch
- 2 tsp sesame oil
- 4 green onions, chopped
- 2 large garlic cloves, minced
- 1-2 tsp fresh ginger, grated
- 1 tsp crushed red pepper flakes (less if you don't want it really spicy)
- 3 tbsp seasoned rice vinegar
- 3 tbsp soy sauce
- 1-2 tsp sugar
- 1/2 cup roasted peanuts
- White rice, prepared per instructions
Preparation
Step 1
Prepare rice. Combine chicken and cornstarch in a bowl and toss until evenly coated. Combine the vinegar, soy sauce and sugar in another bowl and set aside for later. Heat a large skillet or wok with sesame oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.
Add the green onions (leaving a few for garnishing), garlic, ginger and red pepper flakes to the pan and stir fry for 30 seconds, stirring constantly. Add the soy sauce/vinegar/sugar mixture to the pan along with the cooked chicken and peanuts. Coat the chicken and peanuts with sauce and heat thoroughly. Serve over rice and top with remaining green onions.