Kung Pao Chicken

• 1 lb. boneless chicken breasts
• 1/2 c. cocktail peanuts
• 1 tsp. minced ginger
• 3 Tbsp. vegetable oil
• 1 Tbsp. soy sauce
• 1 1/2 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 1 Tbsp. cooking wine
• 1 Tbsp. sugar
• 1/2 Tbsp. Chinese brown vinegar
• 1 tsp. cornstarch
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 1 1/2 Tbsp. Chinese hot pepper sauce

1. Cut chicken breasts into 1-inch squares; marinate chicken in 1 tablespoon soy sauce and 1 1/2 tablespoons cornstarch, mixed. Quickly stir-fry chicken in hot vegetable oil.
2. Drain and remove chicken from heat.
3. Mix in a separate bowl 2 tablespoons soy sauce, cooking wine, sugar, Chinese brown vinegar, 1 teaspoon cornstarch, sesame oil, salt and hot pepper sauce; set aside.
4. Stir-fry minced ginger in remaining oil.
5. Add chicken and the sauce; set aside until thickened and thoroughly heated.
6. Remove from heat; mix in peanuts.

chicken breasts, cocktail peanuts, ginger, vegetable oil, soy sauce, cornstarch, soy sauce, cooking wine, sugar, chinese brown vinegar, cornstarch, sesame oil, salt, chinese hot pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696202 (may not work)