Kung Pao Chicken Recipe

• 1 lb Chicken Breasts (skinless, boneless pieces)
• 4 oz Peanuts
• 2 tsp Brown Sugar
• 2 tsp White Vinegar
• 8 oz Water Chestnuts
• 2 tbsp White Wine
• 2 tbsp Soy Sauce
• 2 tbsp Sesame Oil
• 4 Green Onions (chopped)
• 1 tbsp Garlic (chopped)
• 1 oz Chili Paste
• 2 tbsp Cornstarch (dissolved in 3 tbsp Water)
• 1 sprig Parsley (chopped)
• 1 Carrot (grated)

• Take 1 tbsp oil, 1 tbsp wine, 1 tbsp soy sauce and 1 tbsp cornstarch in a bowl and blend well.
• Mix chicken pieces in the mixture.
• Cover and refrigerate for 30 minutes.
• Combine rest of the wine, soy sauce, and cornstarch together with chili paste, sugar and vinegar.
• Remove the chicken from fridge.
• Heat the oil in a large skillet and fry onions, garlic, peanuts and chestnuts until golden in colour.
• Add chicken and cook until white and juices run clear.
• Pour in the prepared sauce mixture and stir-fry until sauce is thick.
• Remove from the heat and garnish with parsley and grated carrot.