Recipes from Pilgrim's Kitchen

• 2 large Pilgrim's Pride boneless, skinless chicken breasts cut into 1/2 inch cubes
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce, divided
• 1 tablespoon dry sherry
• 2 teaspoon (0.1 oz) Sugars, Granulated
• 1 teaspoon cider vinegar
• 1/4 cup vegetable oil
• 1 teaspoon or less crushed red pepper
• 1 bunch green onions, sliced
• 1/2 teaspoon ground ginger
• 1/2 cup roasted peanuts
• 2 cups of white rice

Combine cornstarch and 1 tablespoon soy sauce in medium bowl. Add chicken and stir to coat. Set aside.

Combine 2 tablespoons soy sauce, sherry, sugar and vinegar. Set aside.

Heat oil in wok or skillet over medium high heat. Add red pepper, and cook for 1 minute, stirring. Add chicken and cook two minutes. Remove chicken, add onions and ginger. Stir-fry for 1 minute. Return chicken to wok and cook for 2 more minutes, stirring constantly. Add soy sauce mixture and cook for 1 minute, stirring constantly. Add peanuts. Remove from heat. Serve over steamed rice.

Serves 4.