Cooking Instructions
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Step 1
Into a bowl, add
Boneless, Skinless Chicken Breasts (1 lb)
, 4 tablespoons of
Low-Sodium Soy Sauce (1/4 cup)
, 1 tablespoon of
Corn Starch (1 Tbsp)
, half of the
Rice Vinegar (1 Tbsp)
, and
Ground Cinnamon (1 tsp)
. Stir well and leave to marinate for 15 minutes.
Step 2
Into another bowl, add
Water (1/4 cup)
,
Low-Sodium Soy Sauce (1/4 cup)
,
Hoisin Sauce (3 1/2 Tbsp)
,
Corn Starch (1 Tbsp)
,
Rice Vinegar (1 Tbsp)
and
Granulated Sugar (1/2 Tbsp)
. Mix well and set aside.
Step 3
Into a wok, add
Frying Oil (3 Tbsp)
. Once hot, add the chicken. Stir-fry for 5 minutes, or until chicken is completely cooked through. Remove from pan.
Step 4
Add additional oil if needed, then add
Onion (1)
to the pan. Stir-fry for 1 minute.
Step 5
Add
Dry Roasted Peanuts (2/3 cup)
and
Garlic (1 clove)
. Stir-fry for an additional 30 seconds.
Step 6
Add the sauce. Mix well to incorporate.
Step 7
Add the chicken and stir to coat. Stir-fry for 30 seconds.
Step 8
Serve over a bed of
White Rice (to taste)
. Enjoy!
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