Kung Pao Chicken

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

1. 1. For marinade, combine 2 teaspoons of soy sauce, 2 teaspoons of the sherry, 2 teaspoons of the cornstarch and the salt in a large bowl, mix well. Add chicken stir to coat well. Let stand 30 minutes.
2. 2. Combime remaining soy sauce, sherry the vinegar, chicken broth, sugar and remaining cornstarch in small bowl. Mix well and set aside.
3. 3. Heat 1 tablespoon of the oil in a large wok or large skillet over medium heat. Add peanuts and cook until golden. Remove and set aside.
4. 4. Heat remaining 2 tablespoons of oil in wok over medium heat. Add chili pepper and stir fry until peppers just begin to char, about 1 minute. Increase heat to high. Add chicken and stir-fry for 2 minutes. Add ginger, stir fry until the chicken is cooked through, about 1 more minute. Ass onions and peanuts to wok. Stir cornstarch mixture and add to wok; cook and stir until sauce boils and thickens.

soy sauce, sherry, cornstarch, salt, chicken breast halves, red wine vinegar, chicken broth, sugar, vegetable oil, peanuts, hot chili peppers, fresh ginger, green onions

Taken from www.epicurious.com/recipes/member/views/kung-pao-chicken-50037888 (may not work)