Kung Pao-ish Chicken

  • 1 T. Soy sauce
  • 3 T. Wine
  • 1 T. Rice vinegar
  • pinch sugar
  • 1 t. Sesame oil
  • 1 whole boneless skinless chicken breast (about 1.5 pounds)
  • 1 1/2 T. Vegetable oil
  • 1 cup dry-roasted peanuts
  • 3 whole scallions, thinly sliced
  • red pepper flakes
  • 2 minced garlic cloves
  • 1 T. Cornstarch
  1. Whisk together soy, wine, vinegar sugar and sesame oil.
  2. Dice chicken and add to marinade.  Let sit in marinade, while you prepare other ingredients, having ready to add to pan. (Peanuts; scallions; red pepper flakes; garlic)
  3. Add oil to pan or wok.
  4. Lightly fry peanuts for about 1 minute. Remove from pan.
  5. Add garlic and red pepper flakes. Stir-fry for about 20 seconds.  Don’t burn garlic.
  6. Take chicken out of marinade. Toss in cornstarch.  Fry until cooked through.
  7. Return peanuts to pan and add sliced onions. Mix thoroughly and serve immediately with rice or pasta.

I also drizzle a bit of roasted sesame oil over before serving. Not much; just enough to give it a hint.