Who needs to get take out when you can make it yourself! This was really yummy and super quick/easy to make. Served this with a green salad and it was the perfect amount -- maybe some peppers / snap peas would be a good side too. Thanks to chef Tiffany for this recipe!!
Serves 4
Ingredients:
1 lb boneless chicken breast (cut into chunks)
1 tablespoon cornstarch
2 tablespoons oil
3 tablespoons green onion
2 cloves garlic
1/4 to 1 1/2 teaspoon crushed red pepper
1/4 to 1/2 teaspoon ginger
4 tablespoons wine vinegar
4 tablespoons soy sauce
4 teaspoons sugar
1/3 cup unsalted roasted peanuts
4 cups rice (cooked)
Combine chicken and cornstarch to coat
Heat oil and stir fry until not pink (5-7 minute). Add onions, garlic, red pepper, and ginger. Stir fry 15 sec. and remove from heat.
Combine vinegar, soy sauce, and sugar in a bowl (my sister recommends doubling this combination). Stir well and add to the skillet. Stir in chicken, while heating. Stir in nuts right before serving
1 lb boneless chicken breast (cut into chunks)
1 tablespoon cornstarch
2 tablespoons oil
3 tablespoons green onion
2 cloves garlic
1/4 to 1 1/2 teaspoon crushed red pepper
1/4 to 1/2 teaspoon ginger
4 tablespoons wine vinegar
4 tablespoons soy sauce
4 teaspoons sugar
1/3 cup unsalted roasted peanuts
4 cups rice (cooked)
Combine chicken and cornstarch to coat
Heat oil and stir fry until not pink (5-7 minute). Add onions, garlic, red pepper, and ginger. Stir fry 15 sec. and remove from heat.
Combine vinegar, soy sauce, and sugar in a bowl (my sister recommends doubling this combination). Stir well and add to the skillet. Stir in chicken, while heating. Stir in nuts right before serving
1 comment:
Just had this at Pei Wei last night will have to try your recipe and see how it compares, sounds yummy.
Dad
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