Strauch Kochen

1. In a 2-cup liquid measuring cup, whisk soy sauce, vinegar, sesame oil, and brown sugar. Pour half of it into a large bowl with the chicken, along with half the ginger and garlic (the rest of this and the sauce will be used while cooking). Stir to combine. Cover chicken bowl with plastic wrap and refrigerate for 30 minutes and up to 2 hours. (Don't let it go longer - will get mushy.)

2. Heat a large skillet over the highest heat until the pan is screaming hot, about 5 minutes. Add 1 tablespoon of peanut oil and tilt the skillet so it evenly coats. Lift the chicken from the marinade, shaking off excess liquid, and place in skillet. Cook, stirring constantly and quickly, until chicken is cooked through. You may need to lift the skillet off the burner momentarily and reduce the heat a bit, depending on charrage. This process is quick - only a few minutes. Transfer chicken to a plate.

3. Add remaining peanut oil (2 tablespoons) to the skillet and turn heat to medium high. Add mushrooms and cook, stirring constantly until mushrooms are browned and soft, 2-3 minutes. Add the leeks and cook until wilted, about a minute. Stir in the reserved marinade. Push veggies to the side of the pan, leaving an open space in the middle. Add the remaining chopped ginger and garlic to the open space and mash it with a spoon for about 30 seconds. Return the chicken to the pan and quickly toss with everything to combine. Taste and add a pinch of salt if it needs it.

4. Remove the pan from the heat and toss in the peanuts and cilantro. Mound the stir-fry over steamed rice and serve.