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
Instructions
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.