Kickin' Kung Pao Chicken

• 1 1/2 pounds chicken breast meat
• 2 tablespoons white wine
• 2 tablespoons soy sauce La Choy brand is wheat free
• 2 tablespoons sesame oil
• 2 tablespoons cornstarch
• 1 teaspoon white vinegar
• 2 teaspoons brown sugar
• 4 green onions chopped
• 2 cloves garlic crushed
• 5 ounces water chestnuts sliced
• 3 ounces salted peanuts chopped
• 2 tablespoons hot chili paste Sambal Olek or Chili Garlic Sauce

1. In a small bowl, dissolve 1 Tablespoon of the cornstarch in 1 Tablespoon of cold water. Combine with 1 Tablespoon wine, 1 Tablespoon soy sauce and 1 Tablespoon oil.
2. Cut chicken into large chunks and place in a gallon Ziplock bag, pour marinade in bag. Seal, turn over a couple of times and place in refrigerator for about 30 minutes.
3. Remove chicken from marinade and saute chicken in a large skillet until meat is white. Discard marinade.
4. Meanwhile make the sauce: In a small saucepan, combine 1 Tablespoon wine, 1 Tablespoon soy sauce, 1 Tablespoon oil 1 Tablespoon water/cornstarch mixture, chili paste, vinegar and sugar. Stir until mixed.
5. Add green onions, garlic, water chestnuts and peanuts and heat sauce slowly to a boil.
6. Add sauce to skillet with chicken and let simmer together until the sauce thickens.
7. Serve with rice and plenty of water to drink.

chicken breast meat, white wine, soy sauce, sesame oil, cornstarch, white vinegar, brown sugar, green onions, garlic, water, peanuts, hot chili paste sambal

Taken from www.yummly.com/recipe/Kickin_-Kung-Pao-Chicken-1661301 (may not work)