Kung Pao Chicken

Hmmm...this was good :) Mom thought it was a little bit too spicy, but Dad liked it. I would recommend doubling the sauce ingredients.

INGREDIENTS:

1 pound skinless, boneless chicken breast halves - cut into chunks 2 tablespoons gluten-free soy sauce 2 tablespoons sesame oil, divided 2 tablespoons cornstarch, dissolved in 2 tablespoons water

1 ounce hot chile paste 2 teaspoons distilled white vinegar 2 teaspoons brown sugar 4 green onions, chopped 1 tablespoon chopped garlic 1 (8 ounce) can water chestnuts 4 ounces chopped peanuts

DIRECTIONS:

1.	To Make Marinade: Combine 1 teaspoon vinegar, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2.	To Make Sauce: In a small bowl combine 1 tablespoon vinegar, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3.	Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.