Kung Pao Chicken

1lb. Boneless chicken breast, cut into 1-in pieces
1Tb. Cornstarch
2tsp. Veg. Oil ( or Olive Oil)
3Tb. Chopped green Onions
2 Cloves of garlic, minced ( I use the garlic in a jar)
1/4-1 1/2 tsp crushed red pepper (I use black pepper)
1/2 tsp Ground ginger
2Tb Red wine vinegar
2 Tb Soy sauce
2 tsp Sugar
1 C Cashews (or peanuts)
4 C Cooked Rice

(1) Combine cut chicken and cornstarch in sm bowl; toss. Heat oil in a large skillet on Med. heat. Add Chicken. Stir fry for 5-7 mins. Remove chicken from skillet.
(2) Add Onions, garlic, red pepper and ginger to skillet. Stir-fry 15 secs. and then remove skillet from heat.
(3) Combine vinegar, soy sauce, and sugar in a sm bowl. Stir well. Add to skillet.
Return chicken to skillet. Stir until coated. Stir in nuts. Serve over rice.

(To make this go a little faster I combine the vinegar, soy sauce, and sugar in a bowl while the chicken is cooking in the skillet.)

I love this recipe! It tastes so good. You can add your own touch with mushrooms, green peppers....

Prep time: About 30-45mins
Serves: 2-4