Kung Pao Chicken - cooking recipe

Ingredients

4 Tbsp. wine vinegar
4 Tbsp. soy sauce
3 Tbsp. green onion, chopped
1 lb. chicken, boned, skinned and cubed
1 Tbsp. cornstarch
1/2 to 1 tsp. crushed red pepper (optional)
1/4 to 1/2 tsp. ground ginger (optional)
2 tsp. oil
4 tsp. sugar
2 garlic cloves
1/3 c. peanuts
4 c. cooked rice

Preparation

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