Kung Pao Chicken

• 2 Tbsp. wine vinegar
• 2 Tbsp. soy sauce
• 2 tsp. sugar
• 1 lb. boneless chicken breast, cut in bite size pieces
• 1 Tbsp. cornstarch
• 2 tsp. oil
• 3 Tbsp. chopped green onion
• 2 cloves garlic, minced
• 1/2 to 1 tsp. crushed red pepper
• 1/2 tsp. ground ginger or 1 tsp. fresh grated
• 1/3 c. peanuts
• cooked rice

1. Mix together the wine vinegar, soy sauce and sugar; set aside. Coat chicken with cornstarch.
2. Heat oil in large skillet or wok. Add chicken; stir-fry 5 to 7 minutes until cooked.
3. Remove from pan.
4. Add onion, garlic, red pepper and ginger; stir-fry 15 seconds.
5. Add wine vinegar mixture and chicken, stirring to coat chicken.
6. Mix in peanuts.
7. Serve over rice.

wine vinegar, soy sauce, sugar, chicken breast, cornstarch, oil, green onion, garlic, red pepper, ground ginger, peanuts, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456788 (may not work)