Kung Pao Chicken

• 4 cups Prepared White Rice, Prepared Per Instructions, Or As Much As Desired For 4 Servings
• 2 Skinless, Boneless Chicken Breasts, Diced Into Bite Size Pieces
• 1 Tablespoon Cornstarch
• 3 Tablespoons Rice Vinegar
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Sugar
• 2 teaspoons Sesame Oil
• 2 cloves Garlic, Minced
• 1 teaspoon Freshly Grated Ginger
• 1 teaspoon Crushed Red Pepper Flakes (or Less If You Don't Want It Really Spicy)
• 4 Green Onions, Chopped Thinly
• 1 cup Each Green Beans And Sliced Water Chestnuts (optional)
• 1/2 cups Roasted Peanuts

1. 1.
2. Prepare rice.
3. Combine chicken and cornstarch in a bowl and toss until evenly coated.
4. Combine the vinegar, soy sauce and sugar in another bowl and set aside for later.
5. Heat a large skillet or wok with sesame oil over medium high heat.
6. 2.
7. Once the wok is hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside.
8. Remove the chicken from the pan and set aside.
9. 3.
10. Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly.
11. Add green beans and water chestnuts (if using) and cook for a minute or two until the green beans soften.
12. Add the soy sauce, vinegar and sugar mixture to the pan along with the cooked chicken and peanuts.
13. Coat the chicken and peanuts with sauce and heat thoroughly.
14. Serve over rice and top with remaining green onions.

white rice, chicken breasts, cornstarch, rice vinegar, soy sauce, sugar, sesame oil, garlic, freshly grated ginger, red pepper, green onions, green beans, peanuts

Taken from tastykitchen.com/recipes/main-courses/kung-pao-chicken-4/ (may not work)