- 1 cup basmati rice
- 3 teaspoons soy sauce
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 teaspoons packed light brown sugar
- 2 tablespoons peanut or vegetable oil
- 1 2 -inch piece ginger, peeled and thinly sliced
- 1 bunch scallions (whites roughly chopped, greens thinly sliced)
- 1 jalapeno pepper (red or green), seeded and thinly sliced
- 1 small head Napa cabbage, cored and cut into 2-inch pieces
- 1/4 cup roasted salted peanuts
Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine
Recipe courtesy of Food Network Kitchen
Recipe courtesy of Rachael Ray