Kung Pao Chicken

Ingredients

• 1⅛ lb chicken breast
• 2 tbsp sake
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp cornstarch
• 2 tbsp water
• 1 tbsp chili powder
• 1 tsp rice vinegar
• 1 tbsp brown sugar
• 4 scallions
• 6 clove garlic
• 8 oz water chestnuts
• 3½ oz peanuts (optional)

Steps

1. In a bowl, combine sake, soy sauce, sesame oil, and cornstarch dissolved in water. Divide this mixture in half.
2. Toss half of the mixture with diced chicken and marinate in the refrigerator for 30 minutes.
3. In a medium frying pan, combine the remaining sake mixture with chili powder, rice vinegar, and brown sugar. Add chopped scallions, minced garlic, water chestnuts, and peanuts.
4. Heat the sauce mixture slowly over medium heat until aromatic.
5. Meanwhile, sauté the marinated chicken in a large frying pan until cooked through and juices run clear.
6. Add the sautéed chicken to the aromatic sauce and simmer until the sauce thickens, coating the chicken and vegetables.
7. Serve immediately, optionally over rice.