Kung Pao Chicken

• 30 ml2 tbsp cornstarch, dissolved in 2 tablespoons water
• 30 ml2 tbsp white wine, divided
• 30 ml2 tbsp soy sauce, divided
• 30 ml2 tbsp sesame oil, divided
• 454 g1 lb skinless, boneless chicken breast halves - cut into chunks
• 28 g1 oz hot chile paste
• 9 g2 tsp brown sugar
• 5 ml1 tsp distilled white vinegar
• 227 g1 cup can water chestnuts
• 113 g4 oz chopped peanuts
• 4 whole4 whole green onions, chopped
• 15 g1 tbsp chopped garlic

Instructions

1. 1 Combine water and cornstarch in a cup and set aside. In a large glass bowl, combine 1 tablespoon each of wine, soy sauce, sesame oil, and half the cornstarch mixture. Add chicken pieces, toss to coat, cover and refrigerate for 30 minutes.
2. 2 In a medium bowl, combine remaining wine, soy sauce, sesame oil, and cornstarch mixture. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic, tossing to coat.
3. 3 Transfer the water chestnut mixture to a medium skillet and heat slowly over medium heat until aromatic. Meanwhile, transfer marinated chicken to a large skillet and cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
4. 4 Combine the water chestnut mixture and cooked chicken in one skillet. Adjust heat and simmer together until sauce thickens.