KUNG PAO CHICKEN

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 T cornstarch
2 t vegetable oil
3 T green onions, chopped
2-3 garlic cloves, minced
1/4-1 1/2 t crushed red pepper [to your liking]
2 T fresh ginger, minced
4 T rice vinegar
4 T soy sauce
1 T oyster sauce [optional]
4 ts sugar
1/3 C dry roasted peanuts

Combine chicken and cornstarch in a small bowl. Toss to coat. Heat oil in a large non-stick skillet or wok on medium heat. Add chicken. Stir fry 5-7 minutes until chicken is cooked through. Removed chicken from heat and set aside. Add the veggies to the skillet with a little bit of oil if you decided to use veggies. stir fry for a few minutes then add green onions, garlic red pepper and ginger to skillet. Stir fry one more minute. Remove from heat. In a small bowl combine soy sauce, vinegar, sugar, and oyster sauce. Stir well. Add sauce to skillet. Return chicken back to skillet. Stir until chicken is well coated. Stir in the peanuts. Heat thoroughly, stirring. Serve over rice.