| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | American | Ethnic | 1 | Servings |
INGREDIENTS
| 2 | tb | Rice wine vinegar |
| 2 | tb | Soy sauce |
| 2 | tb | Sugar |
| 3/4 | lb | Boneless chicken breast, cut into pieces |
| 1 | tb | Cornstarch |
| 2 | ts | Oil |
| 1/4 | c | Celery, chopped |
| 1/4 | c | Pepper, chopped |
| 3 | tb | Green onion, chopped |
| 3 | Cloves garlic, chopped | |
| 1/2 | ts | Red pepper, crushed (up to 1) |
| 1/2 | ts | Ground ginger |
| 1/3 | c | Peanuts, dry-roasted unsalted |
| 4 | c | Cooked rice |
INSTRUCTIONS
Mix together the vinegar, soy sauce, and sugar; set aside. Coat the chicken with cornstarch. Heat the oil in a large skillet or wok. Add the chicken to the pan and stir-fry for 5-7 minutes, or until the chicken is no longer pink in the center. Remove the meat from the pan and add the celery, green pepper, onion, garlic, red pepper and ginger. Stir-fry for 1-2 minutes, or until the vegetables are crisp-tender. Add the vinegar mixture and the chicken to the pan, stirring to coat chicken. Mix in the peanuts and serve the entire mixture over rice. Recipe by: American Statesman 2/5/97 Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@tab.com> on Mar 15, 1997
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