Hunan Chicken

Hunan Chicken

1 lb. skinless boneless chicken breasts,
cut into 1/2" pieces
5 T. soy sauce
4 tsp. cornstarch
4 T. water
2 1/4 T.rice vinegar
1 3/4 T. sesame oil
3 tsp. sugar
2 T. peanut oil
1/2 c. peanuts or cashews
2 regular bunches (about 10) green onions,
cut into 2" pieces, ends split
2 T. chili-garlic sauce
4 lg. cloves garlic, finely chopped
1 T. gingerroot, minced

Combine chicken, 2 T. soy sauce, and 3 tsp. cornstarch
in a med. bowl. Toss to coat. Let stand 30 mins at
room temperature.

In a small bowl, whisk together 3 T. soy sauce,
2 1/4 tsp. cornstarch, 4 T. water, vinegar, sesame oil,
and sugar.

Heat peanut oil in wok or a lg. non-stick skillet,
over high heat, until oil is very hot. Add chicken,
and stir fry 3 mins. Using slotted spoon, transfer
chicken to a med. bowl.

Add green onions, chili sauce, garlic, ginger, and
peanuts or cashews to wok or skillet, and cook for
2 mins. Add chicken and soy sauce mixture. Cook
until chicken is cooked through, about 3 mins.

Serve immediately with rice.