– 2 tablespoons seasoned rice vinegar – ⅓ cup soy sauce – ¼ cup water – 2 teaspoons sugar – 3 boneless skinless chicken breast, diced into bite sized chunks – 2 tablespoons cornstarch – 1 tablespoon sesame oil – 3 large garlic cloves minced – 2 tsp fresh ginger grated – ½ tsp crushed red pepper flakes – 6 green onions chopped – ½ cup roasted peanuts chopped – 1 cup sliced carrots – 1 ½ cup pea pods
Put the chicken and cornstarch in a Ziploc bag and toss until evenly coated. Heat a large skillet or wok with sesame oil over medium high heat.
Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.
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..
Add the soy sauce mixture to the pan along with the cooked chicken, peanuts, carrots, and pea pods. Cook for a few minutes until sauce thickens and carrots and pea pods are tender.
Serve over rice or noodles and top with remaining green onions.