• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces 455 g
• 1 tbsp cornstarch 15 mL
• 2 tsp CRISCO® Oil 10 mL
• 3 tbsp chopped green onions 45 mL
• 2 cloves garlic, minced
• ¼ to 1½ tsp crushed red pepper 1 to 7 mL
• ¼ to ½ tsp ground ginger 1 to 3 mL
• ¼ cup rice vinegar 65 mL
• ¼ cup soya sauce 65 mL
• 1 tbsp sugar 15 mL
• 1/3 cup unsalted dry roasted peanuts 15 mL
• 4 cups hot cooked rice 1 L

1. COMBINE chicken and cornstarch in small bowl; toss. Heat CRISCO® Oil in large skillet or wok on medium-high heat. Add chicken. Stir-fry 5 to 7 minutes or until no longer pink in center. Remove from skillet. Add onions, garlic, red pepper and ginger to skillet. Stir-fry 15 seconds. Remove from heat.
2. COMBINE vinegar, soya sauce and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet. Stir until coated. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice.

4 Servings