Kung Pao Chicken

Image Credit : http://en.wikipedia.org/

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

Directions

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 sauteed chicken to it and let simmer together until sauce thickens.