In to the bowl add 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of rice vinegar.
Cut 400 g of chicken breasts in cubes and place them into the bowl with the cornstarch mixture. Give that a good mix.
Into the separate bowl add 50 g of light brown sugar and 70 ml of water. Then, add 2 tablespoons of cornstarch and 1 tablespoon of soy sauce. Then, add 1 tablespoon of rice vinegar. Give that a good mix.
Heat the pan and add 3 tablespoons of peanut oil. Then, add your chicken into the pan. Stir-fry for 3 minutes. In 3 minutes remove the chicken from the pan.
Into the clean hot pan, add 3 tablespoons of peanut oil. Then, add 20 g of sliced ginger, 20 g of scallion whites and 10 g of sliced jalapeno. Stir-fry for 1 minute.
Cut in cubes 150 g of napa cabbage and place into the pan. Stir-fry for 5 minutes. Then, add starch mixture and the chicken. Stir-fry for 2 minutes.
Next, add 20 g of scallion greens and 100 g of peanuts.