This is a formula that I've utilized for a considerable length of time. It's so brisk and simple for a week night supper and has such awesome flavor.
Ingredients:
- 1 lb boneless skinless chicken bosom, cut into 1 inch pieces
- 1 tablespoon cornstarch
- 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
- 3 tablespoons green onions, cleaved with tops
- 2 garlic cloves, minced
- 1⁄4-1 1⁄2 teaspoon pulverized red pepper pieces (to your own taste)
- 1⁄2 teaspoon powdered ginger (can utilize new ground if favored)
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1⁄3 cup dry cooked peanuts
- 4 cups cooked rice, hot
Directions:
Consolidate chicken and cornstarch in little bowl.Hurl to coat.
Heat oil in substantial non-stick skillet or wok on medium warmth.
Include chicken.
Panfry 5-7 minutes or until no more pink in focus.
Expel from warmth.
Include onions, garlic, red pepper and ginger to skillet.
Panfry 15 seconds.
Expel from warmth.
Consolidate vinegar, soy sauce and sugar in little bowl.
Mix well.
Add to skillet.
Return chicken to skillet.
Mix until chicken is very much covered.
Mix in nuts.
Warm altogether, blending every so often.
Serve over hot rice.
