Kung Pao Chicken

Ingredients

• 1 lb boneless chicken breasts
• 12 c cocktail peanuts
• 1 tsp minced ginger
• 3 Tbsp vegetable oil
• 1 Tbsp soy sauce
• 1 12 Tbsp cornstarch
• 2 Tbsp soy sauce
• 1 Tbsp cooking wine
• 1 Tbsp sugar
• 12 Tbsp Chinese brown vinegar
• 1 tsp cornstarch
• 1 tsp sesame oil
• 12 tsp salt
• 1 12 Tbsp Chinese hot pepper sauce

Directions

1. Cut chicken breasts into 1-inch squares marinate chicken in 1 tablespoon soy sauce and 1 12 tablespoons cornstarch mixed Quickly stir-fry chicken in hot vegetable oil
2. Drain and remove chicken from heat
3. Mix in a separate bowl 2 tablespoons soy sauce cooking wine sugar Chinese brown vinegar 1 teaspoon cornstarch sesame oil salt and hot pepper sauce set aside
4. Stir-fry minced ginger in remaining oil
5. Add chicken and the sauce set aside until thickened and thoroughly heated
6. Remove from heat mix in peanuts