Kung Pao Chicken

1 1/2 pounds boneless skinless chicken breasts, cut into chunks
5 tablespoons white wine
5 tablespoons soy sauce
5 tablespoons sesame oil
5 tablespoons cornstarch, dissolved in 5 tablespoons water
4 tablespoons chili paste
3 teaspoons white wine vinegar
6 teaspoons brown sugar
4 green onions, chopped
4 garlic cloves, minced
8 ounces sliced water chestnuts
4 ounces chopped peanuts

1. Combine 2 tablespoons wine, 2 tablespoons soy sauce, 2 tablespoons oil and 2 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.
2. In a medium skillet combine 3 tablespoons wine, 3 tablespoons soy sauce, 3 tablespoons oil, 3 tablespoons cornstarch/water mixture, chili paste, vinegar and sugar. Mix together then add green onion, garlic, water chestnuts and peanuts. Heat sauce slowly until aromatic.
3. Heat a large skillet over medium high heat. Add chicken and cook until meat is thoroughly cooked. Add sauce and let simmer together until sauce thickens. Serve with white rice.

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