INGREDIENTS
- 1 cup basmati rice
- 3 tsp soy sauce
- 1 Tbsp plus 2 tsp corn starch
- 1 Tbsp plus 1 tsp rice vinegar (not seasoned)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tsp packed brown sugar
- 2 Tbsp Acala Farms Pure Cottonseed Oil
- 1/2-inch piece ginger, peeled & thinly sliced
- 1 bunch scallions whites roughly chopped, greens thinly sliced
- 1 Tbsp Acala Farms Jalapeño-Lime Cottonseed Oil
- 1 small head NAPA cabbage, cored & cut into 2-inch pieces
- 1/4 cup roasted salted peanuts
METHOD
- Cook the rice as directed.
- Meanwhile, whisk 2 tsp soy sauce and 1 Tbsp each of cornstarch and rice vinegar in a bowl; add chicken and toss to coat.
- Whisk the brown sugar, 1/3 cup water and the remaining 2 tsp cornstarch and 1 tsp each soy sauce and rice vinegar in a small bowl.
- Heat 1 tsp Pure Acala Farms Cottonseed Oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until golden brown, 2-3 minutes.
- Remove with slotted spoon and place in a bowl.
- Wipe out the skillet, return to high heat add 1 Tbsp Acala Farms Jalapeño-Lime Cottonseed Oil.
- When oil bubbles, add the ginger and scallion whites; stir-fry 45 seconds.
- Add the cabbage and stir-fry until crisp-tender, 3-5 minutes.
- Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through 1-2 minutes.
- Stir in the scallion greens and peanuts. Serve with rice.
