1 Tbsp Cornstarch
1 Tbsp Olive Oil
3 Tbsp Green Onions, chopped
Bell Pepper
2 cloves Garlic, minced
3/4 tsp crushed Red Pepper
2 Tbsp Red Wine Vinegar
2 Tbsp Soy Sauce
2 tsp Sugar
1/3 cup Peanuts
Thai Chili Peppers or Jalapenos for spice
** we have been using breaded chicken in place of the chicken breast and skipping the steps that go along with it to save time. **
Combine chicken and cornstarch in a bowl. Toss to coat evenly. Heat oil in a large pan on medium-high heat. Add chicken and stir-fry 6-8 min. or until no longer pink. Transfer to a plate. Add onions, garlic, bell peppers, and crushed red peppers to pan. Stir-fry 15-20 seconds.
Remove from heat. Stir together vinegar, soy sauce and sugar. Pour over green onion mixture. Add chicken and peanuts. Heat through or until sauce glazes and sticks to chicken.
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