Kung Pao Chicken

INGREDIENTS:

• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 Tbsp. White Wine
• 2 Tbsp. Soy Sauce
• 2 Tbsp. Sesame Oil, divided
• 2 Tbsp. Cornstarch, dissolved in 2 Tbsp. water
• 1 oz. hot Chili Paste
• 1 tsp. Distilled White Vinegar
• 2 tsp. Brown Sugar
• 4 Green Onions, chopped
• 1 Tbsp. Chopped Garlic
• 1 (8 oz) can Water Chestnuts
• 4 oz. 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.

NOTES:

• Didn't add the water chestnuts, but did add a little bit of water (approx. 2-3 tsp.).
• Serve with rice.
• I cook the chicken in the marinade and then dump everything into the aromatic sauce.
• You can adjust the spiciness by adding or subtracting to the amount of chili paste added.  I usually do just under a tablespoon and that seems to be to everyone elses' liking.  I prefer it a bit spicier!
• See poste entitled Chili Paste for my favorite kind of Chili Paste to use. 

Really good!  A family favorite!