Kung Pao Chicken

• 34 cup low sodium chicken broth
• 2 tablespoons soya sauce
• 1 tablespoon balsamic vinegar
• 14 cup cornstarch
• 2 teaspoons sesame oil
• 1 12 teaspoons sugar
• 1 12 lbs boneless skinless chicken breasts, cut in chunks
• salt and pepper
• 14 cup canola oil
• 2 small dried hot red chilies
• 2 tablespoons minced ginger
• 6 green onions
• 1 medium red pepper, seeded and cut into 1 inch strips
• 2 stalks celery, cut crosswise 1/2 inch thick
• 14 cup dry sherry
• 14 cup peanuts, coarsly chopped

1. Whisk together broth, soy sauce, balsamic vinegar, 1 tbsp of cornstarch, sesame oil, and sugar in a measuring cup.
2. In a large bowl toss the chicken in 1/4 cup cornstarch, shaking off any excess.
3. Heat 3 tbsp canola oil in large skillet over medium high heat.
4. Saute the chicken, flipping after 2 min until it is lightly brown.
5. Add remaining 1 tbsp canola oil to the skillet.
6. Add the chilies, ginger, and the green onions.
7. Cook stirring for 1 minute Add the celery and red pepper, cook, stirring for about 2 minute untill softened.
8. Add the sherry and cook until almost reduced scrapping the bottom of the pan to incorporate the bits.
9. Give the chicken broth mixture a quick whisk, stir into the chicken and vegetables and bring to a boil.
10. Check to see if the chicken is cooked.
11. Serve immediatly, sprinkle with peanuts.

chicken broth, soya sauce, balsamic vinegar, cornstarch, sesame oil, sugar, chicken breasts, salt, canola oil, chilies, ginger, green onions, red pepper, stalks celery, sherry, peanuts

Taken from www.food.com/recipe/kung-pao-chicken-441666 (may not work)