Kung Pao Chicken

Recipe courtesy of jerzeygirl4ever

Ingredients List  

• 1 pound skinless, boneless chicken breast halves - cut into chunks  
• 2 tablespoons white wine  
• 2 tablespoons soy sauce  
• 2 tablespoons sesame oil, divided  
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water  
• 1 ounce hot chile paste  
• 1 teaspoon distilled white vinegar  
• 2 teaspoons brown sugar  
• 4 green onions, chopped  
• 1 tablespoon chopped garlic  
• 4 ounces chopped peanuts  

Instructions 

 To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, and peanuts. In a medium skillet, heat sauce slowly until aromatic. Meanwhile, remove chicken from marinade and sauté in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sautéed chicken to it and let simmer together until sauce thickens.