Kung Pao Chicken

Ingredients

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

Instructions

1. Combine water and cornstarch in a cup; set aside.
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. 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. Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
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. Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.