1 lb. boneless-skinless chicken breasts, cut into 1" pieces
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions, chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, andd chicken and stir fry 5-7 min. or until no longer pink inside. Remove chicken from pan.
Add green onions, garlic, red pepper flakes and powdered ginger to the pan and stir fry for 15 seconds.
Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the pan.
Return chicken to the pan and coat with the sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.