Kung Pao Chicken - cooking recipe

Ingredients

2 Tbsp. wine vinegar
2 Tbsp. soy sauce
2 tsp. sugar
1 lb. boneless chicken breast, cut in bite size pieces
1 Tbsp. cornstarch
2 tsp. oil
3 Tbsp. chopped green onion
2 cloves garlic, minced
1/2 to 1 tsp. crushed red pepper
1/2 tsp. ground ginger or 1 tsp. fresh grated
1/3 c. peanuts
cooked rice

Preparation

Mix together the wine vinegar, soy sauce and sugar; set aside. Coat chicken with cornstarch.
Heat oil in large skillet or wok. Add chicken; stir-fry 5 to 7 minutes until cooked.
Remove from pan.
Add onion, garlic, red pepper and ginger; stir-fry 15 seconds.
Add wine vinegar mixture and chicken, stirring to coat chicken.
Mix in peanuts.
Serve over rice.