Kung Bao Chicken

• 2 Tbsp. reduced-sodium soy sauce, divided
• 2 tsp. Chinese Shao Hsing rice cooking wine
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 2 tsp. corn starch
• 1/4 cup Kraft Smooth Peanut Butter
• 2 Tbsp. water
• 1 Tbsp. each Sriracha sauce (hot chili sauce), rice vinegar and brown sugar
• 1 tsp. Sichuan peppercorns, ground
• 2 tsp. peanut oil
• 1/4 cup unsalted dry roasted peanuts Rite Aid Buy 1 Get 1 Free thru 02/06
• 2 green onions, cut diagonally into thin slices

1. Mix 1 Tbsp.
2. soy sauce and wine.
3. Add to chicken in medium bowl; mix lightly.
4. Add corn starch; toss to evenly coat.
5. Let stand 10 min.
6. Meanwhile, mix remaining soy sauce with all remaining ingredients except oil, nuts and onions.
7. Heat oil in wok on high heat.
8. Add chicken; stir-fry 3 min.
9. or until no longer pink.
10. Add nuts; cook 1 min.
11. or until chicken is done.
12. Remove from heat.
13. Add peanut butter mixture; mix well.
14. Transfer to platter; top with onions.

soy sauce, hsing rice cooking wine, chicken breasts, corn starch, butter, water, sriracha sauce, sichuan peppercorns, peanut oil, peanuts, green onions

Taken from www.kraftrecipes.com/recipes/kung-bao-chicken-150206.aspx (may not work)