This recipe will serve about 6. Note to self: When I make this again I'm going to need more chicken to feed my family. I'll add another 6 tenders, or use chicken breasts. I'll probably keep everything else the same, but use 1/2 cup peanuts instead.
12 - 13 chicken tenders (cut into 1" pieces)
2 tablespoons cornstarch
2 teaspoons sesame oil
3 green onions, chopped (use all of it!)
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon powdered ginger
1/4 cup rice wine vinegar
1/4 cup GF soy sauce
4 teaspoons sugar
1/3 cup dry roasted peanuts
Prepare chicken by cutting it into 1 inch pieces, and place in a bowl. Make sure it is fresh, or completely defrosted. Add cornstarch to chicken and toss to coat.
Heat sesame oil in a large saute pan or wok over medium heat. Add chicken and stir-fry 5 - 7 minutes or until no longer pink inside. Remove chicken from pan.
While chicken is cooking, in another small bowl make the sauce by combining rice vinegar, soy sauce and sugar. Mix well. (I like to use La Choy Lite soy sauce.)
Add green onions, garlic, red pepper flakes and powdered ginger to the pan and stir fry for 15 seconds. Add the sauce and stir together. Return the chicken to the pan and coat with the sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over rice.