Sean's Kung Pao Chicken

Here is a recipe that I got somewhere off of the internet for Kung Pao Chicken. I personally tweak it by doubling the sauce (rice wine vinegar, soy sauce, and sugar) and removing the peanuts. I like the extra sauce and I don't like the peanuts, but it's up to you.

Ingredients

1 lb boneless skinless chicken breasts , cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
3 tablespoons green onions , chopped with tops
2 garlic cloves , minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice , hot

Directions

1. Combine chicken and cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Add chicken.
5. Stir fry 5- 7 minutes or until no longer pink in center.
6. Remove from heat.
7. Add onions, garlic, red pepper and ginger to skillet.
8. Stir fry 15 seconds.
9. Remove from heat.
10. Combine vinegar, soy sauce and sugar in small bowl.
11. Stir well.
12. Add to skillet.
13. Return chicken to skillet.
14. Stir until chicken is well coated.
15. Stir in nuts.
16. Heat thoroughly, stirring occasionally.
17. Serve over hot rice.