At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 5 servings
• Prep time: 15 minutes, plus 30 minutes marinating
• Cook time: 15 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 5 servings.

• Calories: 350 kcal
• Protein: 48 g
• Carbohydrates: 12 g
• Fat: 12 g
• Sodium: 887 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 1 kg (2.2 lb) boneless, skinless chicken breast
• 1 tbsp sunflower oil
• 2 teaspoons (10 ml) ground ginger
• 2 teaspoons (10 ml) garlic powder
• 3 tbsp peanuts
• 1 scallion

Marinade

• 2 tbsp cornstarch or another cooking starch
• 2 tbsp soy sauce
• 1 tbsp sunflower oil

Sauce

• 1 tablespoon plus 1 teaspoon (20 ml) cornstarch or another cooking starch
• 1 tablespoon plus 1 teaspoon (20 ml) granulated sugar
• 4 tbsp soy sauce
• 4 tbsp water
• 2 tsp vinegar

Directions

1. Pat the diced chicken dry without rinsing it. Toss it with the marinade starch, soy sauce, and sunflower oil; cover and refrigerate for 30 minutes.

2. Whisk the sauce starch, sugar, soy sauce, water, and vinegar in a separate bowl.

3. Heat the cooking oil in a wok over high heat. Add the chicken and stir-fry for 3–4 minutes.

4. Add the ground ginger and garlic powder and stir-fry for about 1 minute. Pour in the sauce and peanuts and cook, stirring, until thickened and the chicken reaches 165°F (74°C).

5. Stir in the sliced scallion and serve immediately, with plain rice if desired.

Sources

1. USDA FoodData Central — April 2026 data release