Chicken-Peanut Stir-Fry

Ingredients

• 1 cup rice 
• 1 tablespoon cornstarch 
• 1 piece ginger peeled thinly sliced
• 2 teaspoons brown sugar light packed
• 1 small head napa cabbage cored cut into 2-inch pieces
• 1  jalapeno green red seeded thinly sliced ( or )
• 1 tablespoon rice vinegar (not seasoned)
• 0.3 cup roasted peanuts salted
• 1 bunch scallions thinly sliced roughly chopped (whites , greens )
• 1 pound chicken breasts boneless skinless cut into 1-inch pieces
• 3 teaspoons soya sauce 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. 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.
2. 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.
3. Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat.
4. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes.
5. Remove with a slotted spoon to a bowl.
6. 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.
7. 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.
8. Serve with the rice.
9. Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
10. Photograph by Antonis Achilleos