unsalted peanuts, skins removed
2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1 1/2-inch pieces
crushed red pepper flakes (or to taste)
2 cloves garlic, minced
peeled, minced fresh ginger
6 green onions, thinly sliced
chopped fresh cilantro
- In a small bowl, whisk together the soy sauce, vinegar, and cornstarch with 1/4 cup water. Stir in the hoisin sauce and set aside.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peanuts and stir-fry 2 to 3 minutes or until lightly browned; remove from pan with a slotted spoon. Add the remaining oil to the pan and heat. Add the chicken and crushed red pepper and stir-fry 2 minutes or until the chicken is nicely browned.
- Stir in the garlic and ginger and continue stir-frying until the chicken is opaque throughout, about 2 minutes. Stir in the green onions and the hoisin mixture and heat until the sauce thickens.
- Remove from heat. Stir in the cilantro and serve over the hot rice.