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1
Begin by mixing up 1 part cornstarch, 1.5 parts soy sauce and 1.5 parts either white wine or mild white vinegar.
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2
Cut your chicken into strips and marinade in that mixture.
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3
This will give you that crunchy, yet tender texture that you only seem to find in Chinese restaurants.
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4
As you want it, mince up some ginger, garlic and red chili or use Sriracha (the hot, yet tasty red garlic-chili sauce with the rooster on the bottle).
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5
Slice up a couple of green onions in half inch slices.
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6
Start by heating wok oil in wok on medium-high using only just a couple dashes of the oil.
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7
Add the chicken and stir fry for 3 or 4 minutes or cook each side for about 2 minutes.
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8
Reduce heat to medium-low and add the ginger, garlic, five spice, Sriracha and 1 cup water.
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9
Stir, cover and let simmer for about 15 minutes.
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10
After it's all simmered together, add the chopped peanuts and green onions, frying for a minute or so on high heat.
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11
Remove and serve over prepared sushi rice and drizzle with a Thai peanut sauce.
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12
Enjoy!
