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In a medium bowl, combine cornstarch, soy sauce, rice vinegar and sesame oil. Mix well. Add chicken and mix well, thoroughly covering the chicken. Set aside and let marinate for 15 minutes.
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Combine rice wine, soy sauce, sugar, chicken stock, vinegar and sesame oil. Set aside.
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In a wok or large nonstick skillet, heat 1 tablespoon of canola oil over high heat until almost smoking. Add chicken. Allow to cook for a minute before stirring. Stir chicken for about 4 minutes. Remove from heat and set aside.
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Add 2 tablespoons of canola oil to wok then add bell pepper. Cook for 1 minute. Add scallion, chiles, garlic, and ginger for 1 minute. Add sauce and stir. Add chicken and stir. Cook until chicken is cooked through and sauce has thickened. Stir in nuts and serve with brown or white rice.