Chinese Take-Out Kung Pao Chicken

Step 1: For the marinade; place the chicken cubes into a glass bowl. In a bowl whisk together 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then add in 1 tablespoon white wine, 1 tablespoon soy sauce and 1 tablespoon sesame oil; pour over the chicken cubes and toss to coat. Cover and refrigerate for 45 minutes.

Step 2: For sauce; (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1 1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended. note *** If you are doubling the sauce then still only use 1 can drained water chestnuts, 3 green onions only and increase the garlic only a small amount or keep to the same amount.

Step 3: To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).

Step 4: Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.

Step 5: Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).

Step 6: Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.