This dish is a great week night dish to make for those pressed for time. The measure of spices in this recipe make fore a medium hot dish, which of course, can be adjusted for a more mild or fiery dish.
1 pound chicken breasts without skin - cut in 1" pieces
1 tablespoon cornstarch
2 tablespoons olive oil
3 tablespoons green onions - chopped
2 garlic cloves - minced
3/4 teaspoon crushed red pepper
1/2 teaspoon ground ginger
2 tablespoons wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup unsalted peanuts
4 cups hot cooked rice
Combine the chicken and cornstarch in a small bowl. Toss to coat evenly. Heat olive oil in a large pan on medium high heat. Add chicken and stir fry 5 to 7 minutes or until no longer pink in the center. Transfer to a small plate.
Add onions, garlic, red pepper, and ginger to pan. Stir fry for 15 seconds. Remove from the heat. Stir together vinegar, soy sauce and sugar in small bowl. Pour over green onion mixture. Add chicken and the peanuts. Heat through until sauce glazes and adheres to the chicken. Serve over hot rice.
Calories: 495 Calories From Fat: 26%
Protein: 30g Carbohydrate: 60g
Cholesterol: 53mg Sodium: 579mg