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.

Santa Fe Chicken Salad

1 head of romaine lettuce, chopped
1 ½ cups cooked chicken
1 can southwestern corn (contains corn, black beans, bell peppers and onion)
2 tomatoes, diced
1 avocado, diced
½ cup cheddar cheese, shredded
½ cup Monterey jack cheese, shredded
spicy ranch
4 corn tortillas
1 tablespoon vegetable oil

1. Slice corn tortillas in small strips. In a small skillet, heat vegetable oil over medium high heat. Add tortilla strips and cook until they start to brown turning constantly. Remove and drain on a paper towel. Season with salt.
2. In a large bowl mix the remaining ingredients together. Make sure everything is well combined and fully covered in ranch.
3. Serve topped with tortillas strips.