Sevings: 3-4
Ingredients
- 1 1/2 lbs boneless skinless chicken breast, cut into 1 inch pieces
- 1 1/2 tablespoon cornstarch
- 6 teaspoons light sesame oil or vegetable oil
- 9 tablespoons green onions, chopped with tops
- 6 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes (to your own taste)
- 1 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
- 6 tablespoons rice wine vinegar
- 6 tablespoons soy sauce
- 6 teaspoons sugar
- 1 cup dry roasted peanuts
- 4 cups cooked sticky 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.
- Cook 5- 7 minutes or until no longer pink in center.
- Remove from heat.
- Add onions, garlic, red pepper and ginger to skillet.
- Cook 5 minutes.
- Remove from heat.
- Combine vinegar, soy sauce and sugar in small bowl.
- Stir well and add to skillet and return to heat.
- Stir until chicken is well coated.
- Stir in nuts and heat thoroughly, stirring occasionally.
- Serve over hot sticky rice.