Yield
Makes 4 servings

How to Make It

In a small bowl, whisk together the soy sauce, vinegar, and cornstarch with 1/4 cup water. Stir in the hoisin sauce and set aside. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peanuts and stir-fry 2 to 3 minutes or until lightly browned; remove from pan with a slotted spoon. Add the remaining oil to the pan and heat. Add the chicken and crushed red pepper and stir-fry 2 minutes or until the chicken is nicely browned. Stir in the garlic and ginger and continue stir-frying until the chicken is opaque throughout, about 2 minutes. Stir in the green onions and the hoisin mixture and heat until the sauce thickens. Remove from heat. Stir in the cilantro and serve over the hot rice.

Ratings & Reviews

KarenfromPNW's Review

KarenfromPNW
February 12, 2010
ReaI have tried this twice and know I will prepare it regularly as it is so good. I followed the recipe, except I added some steamed broccoli and slivers of red and yellow peppers for color. I also needed more chili pepper seeds. I, too, used brown rice. I would serve this to guests or just dinner on a week night.