Kung Pao Chicken

Ingredients

• 2 lbs. boneless chicken

Marinade

• 1/4 cup white wine
• 1/4 cup soy sauce
• 1/4 cup sesame oil
• 2 tbsp cornstarch/water mixture

Sauce

• 3-4 green onions
• 2-3 cloves of garlic
• 1/2 cup brown sugar
• 1/4 cup white vinegar
• 1/4 cup white wine
• 1/4 cup soy sauce
• 1/4 cup sesame oil
• 2 tbsp cornstarch/water
• 4 oz. Sriracha
• 1 8 oz. can water chestnuts
• crushed peanuts

Instructions

Marinade

1. Combine white wine, soy sauce, sesame oil, and cornstarch.
2. Mix together.
3. Place chicken in bowl and work into marinade.
4. Place in fridge for 30 min.

Sauce

1. Combine white wine, soy sauce, sesame oil, cornstarch.
2. Mix together and add green onion, garlic, water chestnuts, and peanuts.
3. Heat sauce in sauce pan until aromatic and sauce thickens. Add more 1:1 mixture cornstarch/water if needed. 4 Remove chicken from marinade and saute in separate skillet. Add sauce to chicken and sprinkle peanuts on top.