Kung Pao Chicken II

• 3 12 teaspoons cornstarch, divided
• 5 teaspoons soy sauce, divided
• 5 teaspoons dry sherry, 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, with tops, cut into 1 1/2-inch pieces
• to taste green onion (for garnish)
• to taste dried hot chili peppers (for garnish)

1. For marinade, combine 2 tsp.
2. cornstarch, 2 tsp.
3. soy sauce, 2 tsp.
4. sherry and salt in large bowl;mix well.
5. Add chicken;stir to coat well.
6. Let stand 30 minutes.
7. Combine remaining 1 1/2 tsp.
8. cornstarch, 3 tsp.
9. soy sauce, 3 tsp.
10. sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside.
11. Heat 1 tbsp.
12. oil in wok or large skillet over medium heat.
13. Add peanuts;cook and stir until lightly toasted.
14. Remove peanuts from wok;set aside.
15. Heat remaining 2 tbsp.
16. oil in wok over medium heat.
17. Add chili peppers;stir-fry until peppers just begin to char, about 1 minute.
18. Increase heat to high.
19. Add chicken mixture; stir-fry 2 minutes.
20. Add ginger;stir-fry until chicken is no longer pink in center, about 1 minute.
21. Add peanuts and onions;stir-fry 1 minute.
22. Stir cornstarch mixture;add to wok.
23. Cook and stir until sauce boils and thickens.
24. Garnish, if desired.
25. From Cooking Class CHINESE Cookbook.

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

Taken from www.food.com/recipe/kung-pao-chicken-ii-3145 (may not work)