Kung Pao Chicken

This looked so much like Chinese take-out, I was impressed. We would make it again without the peanuts, as we both discovered we didn't love the peanut flavor or the crunch it added. If you like peanut sauce, I know you will love this! We served it over white rice.

1 boneless skinless chicken breast, cut into chunks

2 Tbsp white wine

2 Tbsp soy sauce

2 Tbsp sesame oil

2 Tbsp cornstarch

2 Tbsp water

1 tsp minced ginger

1 oz sweet chili sauce

1 tsp white vinegar

2 tsp brown sugar

4 green onions, chopped

3 tsp chopped garlic

2 oz chopped peanuts (obviously we won't use this ingredient again)

1 crown of broccoli

First make the marinade by combining 1 Tbsp white wine, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 Tbsp corn starch dissolved in 1 Tbsp water. Mix together. Place chicken pieces in a glass dish and add marinade. Toss to coat. Cover and refrigerate for 30 minutes.

Make the sauce in a small bowl by combining 1 Tbsp white wine, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 Tbsp corn starch dissolved in 1 Tbsp water, chili sauce, vinegar and sugar. Mix together and then add green onion, ginger, garlic and peanuts. In a skillet, heat slowly until aromatic.

Remove chicken from marinade and sauté in large skillet until cooked. Add chicken to sauce and let it simmer until sauce thickens. Add steamed broccoli to chicken and sauce when ready to serve. Serve over rice.