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© Meredith Corporation. All rights reserved. Used with permission.
Cut chicken into 1-inch pieces; set aside.
Stir together rice wine, soy sauce, water, fish sauce (if desired), cornstarch and crushed 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; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add snow peas and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from pan.
Add half the chicken to the hot pan. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from pan. Repeat with remaining chicken. Return all chicken to pan; push chicken from the center. Stir sauce; add to center of pan. Cook and stir until thickened and bubbly. Return vegetables to pan. Stir in peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts.