Another Kung Pao Chicken

• 3 12 teaspoons cornstarch, divided
• 5 teaspoons soy sauce, divided
• 5 teaspoons dry sherry, divided
• 12 teaspoon salt
• 3 boneless skinless chicken breasts (about 1 pound)
• 2 tablespoons chicken broth
• 1 tablespoon red wine vinegar
• 3 tablespoons vegetable oil, divided
• 13 cup peanuts, blanched
• 6 -8 small dried hot red chili peppers
• 1 12 teaspoons fresh ginger, minced
• 2 green onions, cut into 1 1/2 inch pieces

1. For marinade, combine 2 tsps cornstarch, 2 tsp soy sauce, 2 tsp sherry, and salt in a large bowl; mix well.
2. Add chicken; stir to coat well.
3. Let stand 30 minutes.
4. Combine remaining 1 1/2 tsp cornstarch, 3 tsp soy sauce, 3 tsp sherry, chicken broth, and vinegar in a small bowl; set aside.
5. Heat 1 Tbsp oil in wok or large skillet over medium heat.
6. Add peanuts; cook and stir until lightly toasted.
7. Remove; set aside.
8. Heat remaining 2 Tbsp oil in wok over medium heat.
9. Add chile's stir-fry until chiles just begin to char; about 1 minute.
10. Increase heat to high.
11. Add chicken mixture; stir-fry 2 minutes.
12. Add ginger; stiry-fry until chicken is cooked through, about 1 minute.
13. Add peanuts and onions.
14. Stir cornstarch mixture; add to wok.
15. Cook and stir until sauce boils and thickens.

cornstarch, soy sauce, sherry, salt, chicken breasts, chicken broth, red wine vinegar, vegetable oil, peanuts, red chili peppers, fresh ginger, green onions

Taken from www.food.com/recipe/another-kung-pao-chicken-304427 (may not work)