Place all ingredients except peanut oil and green onions in bowl or Ziploc bag and mix together, then cover and place in refrigerator to allow to marinate for at least 4 hours or overnight.
Heat a wok or nonstick skillet to medium-high and add peanut/canola oil.
Add the chicken a few pieces at a time and then turn to coat and begin cooking, 2 to 3 minutes.
Add the marinade to the wok or skillet, mix with the chicken and bring to a boil.
Reduce heat to simmer, continue cooking until marinade is reduced by half and chicken is cooked through, at least 3 minutes or more.
Add green onions and turn to coat.
Serve over brown rice with additional green onions to garnish, if desired.