Kung Pao Chicken

Spicy chicken with water chestnuts and peanuts.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb boneless skinless chicken breast, 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  chili 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. Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.
2. 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.
3. 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.
4. In a medium skillet, heat sauce slowly until aromatic.
5. 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.