Asian Kung Pao Chicken
|Soy sauce||5 Teaspoon, divided|
|Dry sherry||5 Teaspoon, divided|
|Cornstarch||3 1⁄2 Teaspoon, divided|
|Boneless, skinless chicken breast halves||3 , cut into bite-size pieces|
|Chicken broth/Water||2 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Vegetable oil||3 Tablespoon, divided|
|Salted peanuts||1⁄3 Cup (5.33 tbs)|
|Dried hot chili pepper||8 Small|
|Minced fresh ginger||1 1⁄2 Teaspoon|
|Green onions||2 , cut into1 1/2-inch pieces|
For marinade, combine 2 teaspoons of the soy sauce, 2 teaspoons sherry, 2 teaspoons cornstarch and the salt in large bowl; mix well.
Add chicken; stir to coat well.
Let stand 30 minutes.
Combine remaining 3 teaspoons soy sauce, 3 teaspoons sherry, chicken broth, vinegar, sugar and remaining 1 1/2 teaspoons cornstarch in small bowl; mix well and set aside.
Heat 1 tablespoon of the oil in wok or large skillet over medium heat.
Add peanuts and cook until golden.
Remove peanuts and set aside.
Heat remaining 2 tablespoons oil in wok over medium heat.
Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute.
Increase heat to high.
Add chicken and stir-fry 2 minutes.
Add ginger; stir-fry until chicken is cooked through, about 1 minute more.
Add onions and peanuts to wok.
Stir chicken broth mixture and add to pan; cook and stir until sauce boils and thickens.