Kung Pao Chicken

Who says you can't make tasty, (better for you) chinese at home!?


1 1/3 lbs. boneless, skinless chicken breasts - cut into 1/2" pieces
5 tbsp soy sauce
2 tbsp sherry
1 tbsp plus 2 tsp cornstarch
2 tbsp sugar
2 tbsp white wine vinegar or rice vinegar
2 tsp dark sesame oil
1/3 cup water
2 tbsp canola oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2" pieces
1/4 tsp red pepper flakes***

In a medium bowl, toss the chicken with 1 tbsp soy sauce, 1 tbsp sherry and 1 tbsp cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water and remaining 4 tbsp soy sauce, 1 tbsp sherry and 2 tsp cornstarch.

In a wok or large frying pan, heat 1 tbsp oil over medium high heat. Add the peanuts, and stir fry until light brown, about 30 seconds. Remove peanuts from pan with slotted spoon.

Heat remaining tbsp oil. Add the white part of the scallions and red pepper flakes, and stir fry, stirring, about 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and scallion tops and simmer until chicken is just done, about 1 minute more. Stir in peanuts. Serve with steamed rice and enjoy!

*** Use more or less red pepper flakes to adjust to your family's tastebuds.