Another Kung Pao Chicken

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 3 1/2 teaspoons cornstarch, divided
• 5 teaspoons soy sauce, divided
• 5 teaspoons dry sherry, divided
• 1/2 teaspoon salt
• 3 boneless skinless chicken breasts (about 1 pound)
• 2 tablespoons chicken broth
• 1 tablespoon red wine vinegar
• 3 tablespoons vegetable oil, divided
• 1/3 cup peanuts, blanched
• 6 -8 small dried hot red chili peppers
• 1 1/2 teaspoons fresh ginger, minced
• 2 green onions, cut into 1 1/2 inch pieces

Recipe

• 1 for marinade, combine 2 tsps cornstarch, 2 tsp soy sauce, 2 tsp sherry, and salt in a large bowl; mix well. add chicken; stir to coat well. let stand 30 minutes.
• 2 combine remaining 1 1/2 tsp cornstarch, 3 tsp soy sauce, 3 tsp sherry, chicken broth, and vinegar in a small bowl; set aside.
• 3 heat 1 tbsp oil in wok or large skillet over medium heat. add peanuts; cook and stir until lightly toasted. remove; set aside.
• 4 heat remaining 2 tbsp oil in wok over medium heat. add chile's stir-fry until chiles just begin to char; about 1 minute.
• 5 increase heat to high. add chicken mixture; stir-fry 2 minutes. add ginger; stiry-fry until chicken is cooked through, about 1 minute.
• 6 add peanuts and onions. stir cornstarch mixture; add to wok. cook and stir until sauce boils and thickens.