Kung Pao Chicken

• 1 tablespoon rice wine
• 1 tablespoon peanut oil
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 8 ounces boneless, skinless chicken breast, thinly sliced
• 3 tablespoons light soy sauce
• 2 tablespoons rice wine
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons peanut oil
• 4 dried red chiles remove stems and cut in halves
• 1/2 -inch piece ginger, peeled, thinly sliced, smashed
• 1 garlic, smashed
• 1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
• 1/4 cup deep-fried peanuts
• 2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry

1. In a non-reactive bowl, prepare the marinade.
2. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch.
3. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
4. In a small bowl, combine the ingredients for the sauce.
5. Set aside.
6. Over high heat, in a wok, bring the peanut oil to almost smoking temperature.
7. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark.
8. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
9. Add the sauce and bring to a boil.
10. Add the peanuts.
11. Thicken with the slurry and continue to cook until glossy.
12. Transfer to a serving plate and garnish with julienne green onions.

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Taken from www.foodnetwork.com/recipes/kung-pao-chicken-recipe.html (may not work)