KUNG PAO CHICKEN

KUNG PAO CHICKEN


1 lb. boneless, skinless chicken breast halves cut into chunks
2 Tbsp. white wine
2 Tbsp. soy sauce
2 Tbsp. sesame oil, divided
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1-oz. hot Chile paste
1 tsp. distilled white vinegar
2 tsp. brown sugar
4 green onions, chopped
1 Tbsp. chopped garlic
1 (8-oz.) can water chestnuts
4-oz. chopped peanuts


To make marinade: combine 1 tsp. wine, 1 tsp. soy sauce, 1 Tbsp. oil, and 1 Tbsp. cornstarch/water mixture and mix together. Place chicken pieces in a glass 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 Tbsp. wine, 1 Tbsp .soy sauce, 1 Tbsp. oil, 1 Tbsp. 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 sauté in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sautéed chicken to it and let it simmer until sauce thickens.

Yield: 4 servings.