::Kung Pao Chicken::

ingredients

1 lb. Chicken breast, skinless, boneless & cubed
Marinade:
1 T. cornstarch
2 tsp. sugar
2 T. Rice wine or sherry
2 T. soy sauce
1 tsp. Sesame oil
3 T. oil
Sauce:
2 T. Dark Soy sauce
2 T. Chinese Black vinegar
1 T. sherry
1 T. Sugar
1/4 c. chicken stock
1 tsp. Sesame oil
Aromatics:
2 ea. Scallions, sliced
1 in. ginger, peeled and minced
2 ea. Garlic, minced
6 ea. Dried red chilies, stems removed & seeded
1/4 c. celery, sliced
1/4 c. bell pepper, seeded & cubed
1/4 c. white onion, chopped in medium cubes
1 sm. canned water chestnuts, chopped
1 sm. canned bamboo, sliced
1/3 c. Peanuts
2 tsp. Cornstarch dissolved in 1 T. water

directions

1
In a bowl, combine chicken with marinade & refrigerate and set aside.
2
Meanwhile, combine the sauce ingredients in a separate bow. Set aside.
3
Add 2 T. oil to wok and add aromatics. Stir-fry for about 3 minutes until fragrant. Add chicken. Cook chicken until half done and then add vegetables.
4
Stir-fry for about 3 minutes and then add sauce.
5
Toss to coat and then stir in cornstarch slurry. Cook until sauce thickens and add peanuts.
6
Serve with rice.

notes

Alternatives: After marinating chicken, heat a wok with oil and deep fry until done. Remove and set aside. Remove all except 2 tablespoons of oil and add aromatics. Proceed with original directions.

Source: Dahli