Chinese Kung Pao Chicken Stir-Fry

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp Sriracha or chili garlic sauce
• 1 tbsp cornstarch
• 2 tbsp peanut oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 6 scallions, sliced, white and green parts separated
• 1 cup roasted peanuts
• 4 cups jasmine rice, cooked

Instructions

1. 1

   In a bowl, combine the chicken, soy sauce, rice vinegar, sesame oil, Sriracha, and cornstarch. Toss to coat the chicken evenly and let marinate for 10 minutes.

2. 2

   Heat the peanut oil in a large skillet or wok over high heat. Add the garlic, ginger, and white parts of the scallions. Stir-fry for 1 minute until fragrant.