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Categories:
white rice chicken breasts cornstarch rice vinegar soy sauce sugar sesame oil garlic freshly grated ginger red pepper green onions green beans peanuts
Viewed: 33 - Published at: 4 years agoIngredients
- 4 cups Prepared White Rice, Prepared Per Instructions, Or As Much As Desired For 4 Servings
- 2 Skinless, Boneless Chicken Breasts, Diced Into Bite Size Pieces
- 1 Tablespoon Cornstarch
- 3 Tablespoons Rice Vinegar
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Sugar
- 2 teaspoons Sesame Oil
- 2 cloves Garlic, Minced
- 1 teaspoon Freshly Grated Ginger
- 1 teaspoon Crushed Red Pepper Flakes (or Less If You Don't Want It Really Spicy)
- 4 Green Onions, Chopped Thinly
- 1 cup Each Green Beans And Sliced Water Chestnuts (optional)
- 1/2 cups Roasted Peanuts
Method
- 1.
- Prepare rice.
- Combine chicken and cornstarch in a bowl and toss until evenly coated.
- Combine the vinegar, soy sauce and sugar in another bowl and set aside for later.
- Heat a large skillet or wok with sesame oil over medium high heat.
- 2.
- Once the wok is hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside.
- Remove the chicken from the pan and set aside.
- 3.
- Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly.
- Add green beans and water chestnuts (if using) and cook for a minute or two until the green beans soften.
- Add the soy sauce, vinegar and sugar mixture to the pan along with the cooked chicken and peanuts.
- Coat the chicken and peanuts with sauce and heat thoroughly.
- Serve over rice and top with remaining green onions.
