Kung Pao Chicken; Prep Time: 30mins, Cook in: 30mins, Ready in: 1hr 30mins
Ingredients:
-1 pound skinless, boneless chicken breast halves - cut into chunks
-2 tablespoons white wine
-2 tablespoons soy sauce
-2 tablespoons sesame oil, divided
-2 tablespoons cornstarch, dissolved in 2 tablespoons water
-1 ounce hot chile paste
-1 teaspoon distilled white vinegar
-2 teaspoons brown sugar
-4 green onions, chopped
-1 tablespoon chopped garlic
-1 (8 ounce) can water chestnuts
-4 ounces chopped peanuts
Directions:
1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
