Ingredients

• 1  pound skinless, boneless chicken breast halves
• 1/4  cup rice wine
• 3  tablespoons reduced-sodium soy sauce
• 2  tablespoons water
• 1  tablespoon fish sauce (optional)
• 1-1/2  teaspoons cornstarch
• 1/2  teaspoon crushed red pepper
• 1  tablespoon cooking oil
• 1  teaspoon grated fresh ginger
• 2  cloves garlic, minced
• 1-1/2  cups bias-sliced carrots (3 medium)
• 2  cups fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
• 4  green onions, bias-sliced into 1-inch pieces
• 1/3  cup dry roasted peanuts
• 2  cups hot cooked rice
•   Chopped peanuts (optional)

Directions

Cut chicken into 1-inch pieces; set aside.

For sauce, stir together rice wine, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.

Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

Add half the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts. Makes 4 servings.