Kung Pao Chicken

• 5 teaspoons soy sauce, divided
• 5 teaspoons dry sherry, divided
• 3 12 teaspoons cornstarch, divided
• 14 teaspoon salt
• 3 boneless skinless chicken breast halves, cut into bite-size pieces
• 1 tablespoon red wine vinegar
• 2 tablespoons chicken broth or 2 tablespoons water
• 1 12 teaspoons sugar
• 3 tablespoons vegetable oil, divided
• 13 cup salted peanuts
• 6 -8 small dried hot chili peppers
• 1 12 teaspoons fresh ginger, minced
• 2 green onions, cut into 1 1/2 inch pieces

1. For marinade, combine 2 t. soy sauce, 2 t. sherry, 2 t. cornstarch and the salt in large bowl; mix well.
2. Add chicken; stir to coat well.
3. Let stand 30 minutes.
4. Combine remaining 3 t. soy sauce, 3 t. sherry, the vinegar, chicken broth, sugar and remaining 1 1/2 t. cornstarch in small bowl; mix well and set aside.
5. Heat 1 T. oil in wok or large skillet over medium heat.
6. Add peanuts and cook until golden.
7. Remove and set aside.
8. Heat remaining 2 T. oil over medium heat.
9. Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute.
10. Increase heat to high.
11. Add chicken and stir-fry 2 minutes.
12. Add ginger; stir-fry until chicken is cooked through, about 1 minute more.
13. Add onions and peanuts to pan.
14. Stir cornstarch mixture and add to pan; 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.food.com/recipe/kung-pao-chicken-140143 (may not work)