Kung Pao Chicken

Ingredients

• 1 lb. chicken, cut into chunks
• 1/4 c. chicken broth
• 6 Tbsp. soy sauce
• 6 Tbsp. sesame oil, divided
• 4 Tbsp. cornstarch, dissolved in 4 tablespoons water
• 3 heaping Tbsp. hot chile paste
• 3 tsp. distilled white vinegar
• 6 tsp brown sugar
• 5 green onions, chopped
• 3 cloves chopped garlic
• 1 can water chestnuts
• 1-2 handfuls peanuts
• water

Instructions

• In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 1 Tbsp. oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
• Meanwhile, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Add chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a large skillet, heat sauce slowly.
• Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear. Add sauteed chicken to sauce and let simmer together until sauce thickens. If the sauce is too thick, add a little bit of water at a time until sauce reaches desired thickness.