2 tbsp. wine vinegar
2 tbsp. soy sauce
2 tsp. sugar
1 lb. boneless chicken, cut into bite-sized pieces
1 tbsp. cornstarch
2 tsp. oil
3 tbsp. green onion, chopped
2 cloves garlic, minced
1/2-1 tsp. crushed red pepper flakes
1/4-1/2 tsp. ground ginger
1/3 c. peanuts
4 c. cooked rice

1. Mix together wine vinegar, soy sauce and sugar; set aside.

2. Coat chicken with cornstarch.

3. Heat oil in wok - add chicken. Stir fry 5-7 minutes. Remove chicken from wok.

4. Stir fry onion, garlic, red pepper and ginger for 15 seconds.

5. Add wine vinegar mix and chicken, stirring to coat chicken.

6. Stir until heated through and sauce has thickened. Stir in peanuts.

7. Serve over cooked rice.