Kung Pao Chicken

Ingredients

• 2 tablespoons cornstarch , dissolved in 2 tablespoons water
• 2 tablespoons white wine , divided
• 2 tablespoons soy sauce , divided
• 2 tablespoons sesame oil , divided
• 1 pound skinless , boneless chicken breast halves - cut into chunks
• 1 ounce hot chili paste
• 2 teaspoons brown sugar
• 1 teaspoon distilled white vinegar
• 1 can water chestnuts , 8 ounce
• 4 ounces chopped peanuts
• 4 greens onions , chopped
• 1 tablespoon chopped garlic

Instructions

1. 1

   Gather all ingredients.

2. 2

   Combine water and cornstarch in a cup; set aside.

3. 3

   Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.

4. 4

   Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.

5. 5

   Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.

6. 6

   Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.

7. 7

   Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.