Kung Pao Chicken

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

1. For marinade, combine 2 tsp. soy sauce, 2 tsp. sherry, 2 tsp. cornstarch and salt in large bowl; mix well.
2. Add chicken; stir to coat well.
3. Let stand 30 minutes.
4. Combine remaining 3 tsp. soy sauce, 3 tsp. sherry, chicken broth, vinegar, sugar and remaining 1 1/2 tsp. cornstarch in small bowl; mix well and set aside.
5. Heat 1 tbsp. oil in wok or large skillet over medium heat.
6. Add peanuts and cook until golden.
7. Remove peanuts and set aside.
8. Heat remaining 2 tbsp. oil in wok over medium heat.
9. Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high.
10. Add chicken and stir-fry 2 minutes.
11. Add ginger; stir-fry until chicken is cooked through, about 1 minute more.
12. Add onions and peanuts to wok.
13. Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141873 (may not work)