1 lb boneless. skinless chicken breast- cut into 1 inch pieces
1 Tbls cornstarch
2 tsp vegetable oil
3 Tbls chopped green onions (tops included)
2 cloves minced garlic
1/4-1 tsp crushed red pepper
1/4-1/2 tsp ginger
2 Tbls wine vinegar
2 Tbls soy sauce
2 tsp sugar
1/3 cup unsalted dry roasted peanuts
4 cups hot cooked rice
Combine chicken and corn starch in small bowl, toss to coat. Heat oil in large skillet or wok on medium high heat, stir fry chicken 5-7 minutes or until no longer pick in center. Remover from skillet. Add onions, ginger,red pepper and garlic to skillet. Stir fry for 15 seconds and remover from heat. Combine vinegar, soy sauce and sugar in small bowl, stir well. Add to skillet. Return chicken to skillet. Stir until chicken is well coated, stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice.
Per serving (one fourth of recipe) Calories: 500 Fat:10 Carbs:65
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