Ingredients:
3 tablespoons soy sauce, divided ( low sodium)
1 tablespoon dry white wine
1 lb boneless skinless chicken breasts, cut up into bite-size pieces
1/4 cup water
1 tablespoon sugar
1 tablespoon white vinegar
1 teaspoon cornstarch
1 tablespoon vegetable oil
4 dried hot red chili peppers, seeded
1/2 cup sliced green onions
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
1/4 cup dry-roasted unsalted peanuts
1 1/2 cups hot basmati rice
Directions:
Add 1 tablespoon soy sauce, wine, and chicken to a heavy-duty zip-top plastic bag; seal.
Marinate in refrigerator for a minimum of 1 hour, turn occasionally.
In a small bowl, mix together 2 tablespoons soy sauce, water, sugar, vinegar, and cornstarch; set aside.
Heat the oil in a wok or large nonstick skillet over medium-high heat until the oil is hot.
Add in chile pepper; stir-fry for 1 minute.
Add in chicken mixture; stir-fry for 3 minutes.
Add in green onions, ginger, and garlic; stir-fry for 1 minute.
Add in cornstarch mixture and peanuts; bring to a boil and cook 1 minute, stirring constantly.
Serve chicken mixture over rice.
Servings: 3
Time preparation: 40 min.
Time total: 46 min.