Kung Pao Chicken
By Erin of Dinners, Dishes and Desserts
Adapted from Allrecipes
1 pound boneless, skinless, chicken breasts
5 Tbls white wine
5 Tbls soy sauce
2 Tbls sesame oil
1 Tbls cornstarch, dissolved in water
1 Tbls hot chili paste
3 tsp rice vinegar
6 tsp brown sugar
5 green onions, chopped
1 Tbls chopped garlic
1 small can waterchestnuts
2 cups veggies (mushrooms, green peppers, carrots, zucchini etc.)
To make Marinade : Combine 2 Tbls wine, 2 Tbls soy sauce, 1 Tbls oil, and cornstarch together in a ziploc bag. Add in chicken pieces. Toss to coat, and marinate for at least 30 minutes.
To make Sauce: Combine 3 Tbls wine, 3 Tbls soy cause, 1 Tbls oil, chili paste, vinegar and sugar. Set aside.
Chop all the veggies that you are going to use and set aside. Once chicken is done marinating saute in large skillet until meat is cooked through. Remove from pan. Saute your 2 cups of veggies in the pan, until they are tender. Remove from pan. Turn the heat down on the pan and add in the garlic, onion, and waterchestnuts. Saute for about a minute, and then add in the sauce. Heat slowly until the sauce becomes aromatic. Add back in the chicken and veggies. Cook for just a minute to heat through, and the sauce starts to thicken. If you like a thicker sauce you can add in more cornstarch dissolved in water at this point.
Serve over white rice. Top with chopped peanuts.