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