PUT A LITTLE SOUTH IN YOUR MOUTH, CHICKEN, PEANUTS, AND GARLIC CHILI SAUCE ENJOY DAN:

KUNG-PAO CHICKEN by CHEF DAN:


Serves 4



INGREDIENTS:

1 pound skinless, boneless chicken breasts halves- cut into chunks

3 tablespoons sesame oil-divided

1 cup onion, chopped

3 garlic cloves, minced

2 tablespoons white wine, divided

2 tablespoons soy sauce, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water, divided

2 tablespoon garlic chili paste

1 teaspoon rice vinegar

2 teaspoons brown sugar

1 cup red bell pepper, thinly sliced

1 cup snap peas, cut bias in 1-inch pieces

1 (8oz) can water chestnuts

4 ounces chopped peanuts

TO MAKE MAARINATE:

1. Combine 1 tbs. wine, 1 tbs. soy sauce, 1 tbs. oil, 1 tbs. cornstarch/water mixture.

2. Mix together in a bowl and add chicken pieces and toss to coat.

3. Cover bowl and refrigerator for about 1 hour.

TO MAKE SAUCE:

1. Combine in a bowl, 1 tbs. wine, 1 tbs. soy sauce, 1 tbs. oil, 1tbs. cornstarch/water mixture, chili paste, vinegar, and sugar, thoroughly mix.

2. In a skillet over medium-heat add onion, and sauté for 3 minutes.

3. Add garlic; sauté for 30 seconds.

4. Add bell peppers and snap peas, water chestnuts and peanuts and sauté for about 3 minutes.

5. Heat sauce slowly until aromatic.

6. Meanwhile remove chicken from marinate.

7. In a skillet add 1 tablespoon oil and sauté chicken over medium-heat until meat is white and juices run clear.

8. When sauce is aromatic, add cooked chicken and let all simmer together until sauce thickens, about 5 minutes. ENJOY DAN: (ROCK-ON)