1. Combine the soy sauce, vinegar, sugar and ginger in a medium size bowl; stir and set aside. 2. Cut the chicken breasts into strips. Add to the bowl and marinate for 10 minutes. 3. Wash the scallions. Trim 1/4 inch off the white root end and 2 inches off the top of the green stalks and discard them. Cut the remaining white and green parts into 1/2-inch pieces. 4. Wash the red bell pepper. Remove and discard the stem and seeds; then slice the pepper into 1/4-inch strips. 5. Wash the snow peas and pull the strings off the sides by snapping 1/4 inch off each end and pulling firmly along each edge. Discard the ends and strings. 6. Heat the oil in a large wok or frying pan over high heat. Add the red pepper flakes and cook for a few seconds. 7. Add the chicken, plus the marinade in the bowl, and stir-fry for 3 minutes, or until the chicken has turned white on all sides. 8. Add the scallions, red bell pepper and snow peas and stir-fry for 2 more minutes, or until the vegetables just begin to soften. Stir in the orange juice and ketchup and heat through. 9. Add the peanuts and stir. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
