Chicken and Peanut Stir-Fry

Ingredients:

• 1 tbsp. basmati rice
• 3 teaspoons soy sauce
• 1 tbsp and 2 tsp corn or potato starch
• 1 tbsp. l. and 1 tsp. rice vinegar
• 450 g chicken breast fillet, skinless, cut into 2.5 cm slices
• 2 teaspoons light brown sugar
• 2 tablespoons of vegetable oil
• 1 piece (5 cm) ginger, peeled and thinly sliced
• 1 bunch green onions, white parts coarsely chopped, green parts cut into thin rings
• 1 jalapeño pepper (red or green), seeded and thinly sliced
• 1 small head of cabbage Napa cabbage (Chinese cabbage), cut into strips 5 cm wide.
• 1/4 cup roasted salted peanuts

Preparation:

1. Cook the rice in salted water according to the package directions. In a bowl, combine 2 teaspoons of soy sauce and 1 tablespoon each of cornstarch and rice vinegar. Add the chicken and stir. In another bowl, combine the brown sugar, 1/3 cup of water, 2 teaspoons of cornstarch, and 1 teaspoon each of soy sauce and rice vinegar.
2. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the chicken and cook, stirring constantly, until light golden brown, 2 to 3 minutes. Transfer to a clean bowl.
3. Add 1 tablespoon of vegetable oil to the same skillet and heat to high. When the oil begins to smoke slightly, add the ginger, white parts of the onion, and jalapeño. Cook, stirring constantly, for 45 seconds. Add the cabbage and cook, stirring constantly, until softened, 3 to 5 minutes. Stir in the cornstarch-sugar mixture and add to the skillet along with the chicken. Continue cooking, stirring constantly, until the sauce thickens, another 1 to 2 minutes. Stir in the green parts of the onion and peanuts. Serve. stir-fry with rice.