Step by step

Method

4 steps

1. 1

   Cut 1 large boneless, skinless chicken breast (about 8–10 oz) into bite-size pieces. Toss with 1 tablespoon cornstarch until every piece looks dusty — this gives you a light velvet coat that holds sauce.

2. 2

   Heat 2 tablespoons neutral oil in a large nonstick skillet or wok over medium heat until a scrap of chicken sizzles on contact. Stir-fry the chicken 5–7 minutes, tossing, until cooked through and no pink remains in the center. Transfer to a plate.

3. 3

   In the same pan, stir-fry the white parts of 2–3 sliced green onions, 3 minced garlic cloves, 1–2 teaspoons crushed red pepper flakes, and ¼–½ teaspoon ground ginger (or 1 teaspoon grated fresh) about 15–30 seconds until fragrant — pull the pan off heat if the garlic starts to brown.

4. 4

   Whisk 2 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 teaspoons sugar; pour into the pan. Return the chicken and toss until every piece is coated and glossy, about 1 minute. Stir in ⅓ cup roasted unsalted peanuts or cashews and heat through. Finish with the green onion greens. Serve over hot rice. You want tender chicken in a tangy-spicy glaze with crunchy nuts — not dry chicken or a flat, watery soy wash.