Kung Pao Chicken

This is a recipe I found on the internet a very long time ago. Sadly, at this point I have no memory where the original came from beyond that. I've made only minor and superficial modifications since then.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  teaspoons  vegetable oil
• 1⁄4 kg chicken
• 5  ounces water chestnuts, sliced
• 3  ounces peanuts, shelled and skinless
• 1⁄8 teaspoon crushed red pepper flakes or 1⁄4 teaspoon crushed red pepper flakes
• 2  scallions, chopped
• 1⁄2 teaspoon garlic, minced
• 1⁄4 teaspoon ginger, minced
• 1  teaspoon dry white wine
• 2  teaspoons instant chicken bouillon granules
• 3  tablespoons soy sauce
• 2  tablespoons sugar
• 3  tablespoons water
• 2 1⁄2 teaspoons cornstarch
• 1⁄2 cup water
• 1  teaspoon  sesame oil
• 1  tablespoon red wine vinegar

Directions

1. Cut the chicken into very small pieces. Add 2 tsp oil to wok over high heat and when the oil is hot add the chicken. Stir fry until opaque.
2. Add water chestnuts and peanuts to the chicken and cook briefly, 10-20 seconds. Remove, drain and set aside.
3. Add remaining tsp of oil. Add crushed red pepper, scallions, garlic, ginger and wine. Heat until the aroma rises, less than a minute.
4. Add the chicken back to the wok. Mix soy sauce, broth powder, sugar and 3 tbs water. Pour the mixture into the wok and stir fry everything for 10-20 seconds.
5. Mix cornstarch with the 1/2 cup water until it is smooth. Stir the cornstarch mixture into the wok. Stir and cook until the sauce thickens.
6. Add sesame oil and vinegar and stir.