Kung Pao Chicken

• 1-1/2 lbs (.7 kg) chicken breast, cut into pieces
• vegetable oil for cooking
• 2 tbsp (30 ml) cooking wine, divided
• 2 tbsp (30 ml) soy sauce, divided
• 2 tbsp (30 ml) sesame oil, divided
• 2 tbsp (30 ml) corn starch mixed with 2 tbsp (30 ml) water, divided
• 1 tsp (5 ml) hot chili paste
• 1 tsp (5 ml) white vinegar
• 3 tsp (15 ml) brown sugar
• 4 green onion stalks, chopped
• 1 tbsp (15 ml) chopped garlic
• 1 (8 oz (224 grm).) can sliced water chestnuts
• 4 oz (112 grm). chopped roasted peanuts (can use cashews for different but wonderful change!)
• cooked rice

1. Combine 1 tbsp (15 ml) of wine, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 1 tsp (5 ml) sugar and 1 tbsp (15 ml) of the cornstarch/water mixture - mix these all together and toss with chicken in bowl and coat evenly.
2. Cover and marinade for at least thirty minutes to several hours.
3. Heat a few tbsp vegetable oil in large skillet and saute garlic and onions until a bit soft.
4. Mix together remaining sauce ingredients and add to skillet;heat until hot and bubbly and aromatic; season to taste.
5. Meanwhile, when sauce is cooking, heat some oil in seperate skillet and saute the reserved chicken; cook until juices are clear.
6. Add the chicken to sauce while cooking; heat and simmer until thickened.
7. Serve hot with rice and sprinkle with extra peanuts.

chicken, vegetable oil, cooking wine, soy sauce, sesame oil, corn starch, hot chili paste, white vinegar, brown sugar, green onion, garlic, water chestnuts, peanuts, rice

Taken from online-cookbook.com/goto/cook/rpage/000A53 (may not work)