½teaspoonChinese black vinegar or balsamic vinegar
¼cupwater
2teaspoonscornstarch
Instructions
Chicken Marinade Instructions
Place the chicken in a bowl and sprinkle with 2 tablespoons of cornstarch. Toss to coat. Add the remaining marinade ingredients: rice wine vinegar, soy sauce, and olive oil. Toss again to coat. Place the chicken in the fridge to rest for at least 30 minutes.
Sauce Instructions
While the chicken is marinating, whisk together the sauce ingredients: tablespoons soy sauce, dark soy sauce, sugar, balsamic vinegar, water, and cornstarch. Set aside next to the stove.
Stir Fry Instructions
Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and almost cooked through, about 3 minutes. Stir occasionally while the chicken is cooking. Remove the chicken to a bowl and add the remaining the remaining 2 tablespoons of oil to the skillet.
Add the ginger and garlic to the pan and stir to coat. Add the chilies and stir fry until they are aromatic, about 2 minutes.
Add the chicken back to the skillet, along with the peanuts. Add the sauce and toss to coat. Stir until the chicken is well-coated.
Cook for 1-2 minutes to slightly reduce the sauce, adding 1-2 tablespoons of water only if needed to help scrape up the tasty browned bits from the bottom of the pan. Add the green onions, stir to combine, and serve warm.
Notes
I've learned to double this recipe since I first started making it. (The recipe below is already doubled from the original.) If you've made it in the past and prefer a smaller recipe, use the slider in the recipe card to reduce the serving size to 3.