Chinese Kung Pao Chicken Recipe

1 lb boneless / skinless chicken breast, cut into 1 inch pieces

1 tablespoon cornstarch

2 teaspoons light sesame oil

4 tablespoons green spring onions, chopped with tops

2 crushed garlic cloves

1 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 / cashew peanuts

4 cups cooked rice, hot

1. Combine the chicken and cornstarch in a small bowl. Ensure all chicken is coated.

2. Heat the sesame oil in large non-stick skillet or wok on a medium heat, then add the chicken. Stir fry for 6-7 minutes or until the chicken is no longer pink in the middle. Place chicken pieces in a bowl.

3. Add onions, garlic, red pepper and ginger to the skillet and stir fry 15 seconds. Remove from heat.

4. Combine the vinegar, soy sauce and sugar in small bowl then add to the skillet. Return the chicken to skillet. Stir until chicken is well coated. Then stir in the nuts. Heat thoroughly, stirring occasionally.

5. Delicious served with hot rice.