Kung Pao Chicken

1 . Stage

Combine water and cornstarch in a cup; set aside.

2 . Stage

Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.

3 . Stage

Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.

4 . Stage

Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.

5 . Stage

Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.

6 . Stage

Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens. apurpleocean