I am not a huge fan of chinese food, so when I tried this recipe and liked it I thought it was worth sharing. Plus, what better way to close out the Beijing Olympics than with a chinese food dish :-).
3-4 chicken breasts, cut into 1 inch pieces (I always use boneless skinless breasts)
3 tablespoons cornstarch
2 teaspoons vegetable oil
3 tablespoons chopped green onions
2 cloves garlic, minced
1/4-1 1/2 teaspoons red pepper flakes ( i use the most because I like it spicy)
1/4-1/2 teaspoon ground ginger
4 tablespoons white wine vinegar
4 tablespoons soy sauce
2 teaspoons sugar
1/3 cup unsalted dry roasted peanuts
white rice
Combine chicken and cornstarch in a bowl, toss. Heat oil in large skillet or wok on medium-high heat. Add chicken. Stir-fry 5-7 minutes or until no longer pink in center. Remove from skillet. Add onions, garlic, peppers, and ginger to skillet. Stir-fry 15 seconds. Remove from heat.
Combine vinegar, soy sauce, and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet. Stir until coated and sauce thickens. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice. *This is a spicier dish, so if you don't like spicy this may not be the meal for you*
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