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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons soy sauce |
1 tablespoon rice vinegar |
1 tablespoon cornstarch |
1 tablespoon hoisin sauce |
1 1/2 tablespoons peanut oil |
1/3 cup unsalted peanuts, skins removed |
2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1 1/2-inch pieces |
1 teaspoon crushed red pepper flakes (or to taste) |
2 cloves garlic, minced |
1 teaspoon peeled, minced fresh ginger |
6 green onions, thinly sliced |
3 tablespoons chopped fresh cilantro |
4 cups cooked rice |
Directions:
1. In a small bowl, whisk together the soy sauce, vinegar, and cornstarch with 1/4 cup water. Stir in the hoisin sauce and set aside. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peanuts and stir-fry 2 to 3 minutes or until lightly browned; remove from pan with a slotted spoon. Add the remaining oil to the pan and heat. Add the chicken and crushed red pepper and stir-fry 2 minutes or until the chicken is nicely browned. Stir in the garlic and ginger and continue stir-frying until the chicken is opaque throughout, about 2 minutes. Stir in the green onions and the hoisin mixture and heat until the sauce thickens. Remove from heat. Stir in the cilantro and serve over the hot rice.
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