Kung Pao Chicken
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
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
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, water chestnuts and peanuts.
In a medium skillet, heat sauce slowly until aromatic. Meanwhile, remove chicken from marinade and saute 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.