Marinade

1 tablespoon low sodium soy sauce*

1 teaspoon cornstarch

1 can chicken chunks

Vegetables

½ teaspoon garlic

½ teaspoon ginger

¼ teaspoon red pepper flakes

¼ cup green onion

Sauce

1 tablespoon water

1 teaspoon low sodium soy sauce*

½ teaspoon brown sugar

½ teaspoon cornstarch

 

peanuts

 

* You can substitute 1:1 mix of water and regular soy sauce

 

Marinate chicken:

Rinse and drain chicken.

Whisk cornstarch and soy sauce in a bowl.  Add chicken and stir to coat. 

Prepare sauce:

Whisk water, soy sauce, brown sugar and cornstarch in a bowl.

Prepare vegetables mix: 

Mix spices and green onions in a bowl.

 

Cooking:

1. Stir-fry chicken in ½ tablespoon vegetable oil at 350° F approximately 2 minutes, set aside.
2. Stir-fry vegetable mixture in 1 teaspoon vegetable oil at 325° F approximately 15 seconds.
3. Add sauce to wok with chicken and vegetables and peanuts at 325° F, stirring until warmed.

Serve over rice.