Kung Pao Chicken

Instructions

1. 1

   Combine water and cornstarch in a cup; set aside.

2. 2

   Combine 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.

3. 3

   Combine remaining 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.

4. 4

   Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.

5. 5

   Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.

6. 6

   Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.