Kung Pao Chicken II

• Ready In: 0 mins
• Serves: 3

Ingredients

• 3 1⁄2 teaspoons cornstarch, divided
• 5  teaspoons soy sauce, divided
• 5  teaspoons dry sherry, divided
• 1⁄4 teaspoon salt
• 3  boneless skinless chicken breast halves, cut into bite-size pieces
• 1  tablespoon red wine vinegar
• 2  tablespoons chicken broth or 2  tablespoons water
• 1 1⁄2 teaspoons sugar
• 3  tablespoons  vegetable oil, divided
• 1⁄3 cup salted peanuts
• 6 -8  small  dried hot chili peppers
• 1 1⁄2 teaspoons fresh ginger, minced
• 2  green onions, with tops, cut into 1 1/2-inch pieces
•  green onion (for garnish)
•  dried hot chili peppers (for garnish)

Directions

1. For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl;mix well.
3. Add chicken;stir to coat well.
4. Let stand 30 minutes.
5. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside.
6. Heat 1 tbsp. oil in wok or large skillet over medium heat.
7. Add peanuts;cook and stir until lightly toasted.
8. Remove peanuts from wok;set aside. Heat remaining 2 tbsp. oil in wok over medium heat.
9. Add chili peppers;stir-fry until peppers just begin to char, about 1 minute. Increase heat to high.
10. Add chicken mixture; stir-fry 2 minutes.
11. Add ginger;stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions;stir-fry 1 minute. Stir cornstarch mixture;add to wok.
12. Cook and stir until sauce boils and thickens.
13. Garnish, if desired.
14. From Cooking Class CHINESE Cookbook.