kung pao chicken

By beandip

Ingredients

• 1 lb boneless-skinless chicken breasts (cut into 1” pieces)
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 3 tablespoons green onions (chopped)
• 3 garlic cloves (minced)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon powdered ginger
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts

Preparation

Step 1

combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.