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4 servings1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 tablespoon cornstarch 2 teaspoons CRISCO Oil * 3 tablespoons chopped green onions with tops 2 cloves garlic, minced 1/4 to 1-1/2 teaspoons crushed red pepper 1/4 to 1/2 teaspoon ground ginger 1/4 cup rice vinegar 1/4 cup soy sauce 1 tablespoon sugar 1/3 cup unsalted dry roasted peanuts 4 cups hot cooked rice (cooked without salt or fat) Combine chicken and cornstarch in small bowl; toss. Heat oil in large skillet or wok on medium-high heat. Add chicken. Stir-fry 5 to 7 minutes or until no longer pink in center. Remove from skillet. Add onions, garlic, red pepper and ginger to skillet. Stir-fry 15 seconds. Remove from heat. Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet. Stir until coated. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice. *Use your favorite Crisco Oil product. |
