Kung Pao Chicken

• 4 Green Onions - Chopped
• 1 TSP Brown Sugar
• 1 oz Hot Chili Paste
• 2 TBLSP Cornstarch, dissolved in 2 TBLSP water
• 2 TBLSP Sesame Oil
• 2 TBLSP Soy Sauce
• 2 TBLSP White Wine
• 1 lb Skinless, Boneless, Chicken Breast - cut into chunks
• 1 TBLSP Chopped Garlic
• 1 (8oz) Can Water Chestnuts
• 4 oz Chopped Peanuts

To Make Marinade: Combine 1 tblsp each wine, soy, sesame oil and cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl with marinade and toss to coat. Marinate in refrigerator for at least 30 mins.

To Make Sauce: Combine 1 tblsp each wine, soy, sesame oil, cornstarch/water mixture, along with chili paste, vinegar and sugar, mix together. Add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Saute chicken until meat is white and juices run clear, add to sauce and simmer until sauce thickens.