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Kung Pao Chicken
by Melanie Foster
serves: 4
  Super easy and delicious, can also be made ahead and frozen.
Ingredients:
  1 lb   chicken breast, skinless, boneless
  3 tbsp   white wine, sherry or broth, divided
  2 tbsp   soy sauce or liquid aminos, divided
  3 tbsp   dark sesame oil, divided
  3 tbsp   cornstarch
  2 tbsp   water
  1 tbsp   chili-garlic or siracha sauce
  2 tsp   white vinegar
  4 tsp   brown sugar
  4   green onions, chopped
  1 tbsp   garlic, minced
  8 oz   canned water chestnuts
  1/2 cup   peanuts
Directions:
  Mix cornstarch and water together in a small dish.

To Make Marinade:
Combine 1 tablespoon wine or sherry,
1 tablespoon soy sauce,
1 tablespoon sesame oil and
1 tablespoon cornstarch/water mixture
and mix together in a shallow bowl. Cut chicken into strips or cubes and add to the marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine and set aside
2 tablespoons wine,
2 tablespoons soy sauce,
2 tablespoons sesame oil,
2 tablespoons cornstarch/water mixture (the rest of it),
1 tablespoon chili sauce,
2 teaspoons vinegar and
4 teaspoons brown sugar.

Spray or drizzle a saute pan or wok with a little oil and sauté chicken over med-high heat until just cooked through. Add garlic, green onion and peanuts and cook, stirring until aromatic. Add sauce mixture and stir until thickened and heated through.