Kung Pao Chicken

I have a long list of guilty pleasures....

• Trashy reality shows, like The Bachelor and The Million Dollar Matchmaker.  
• Heavily caffeinated anything (Monster Kaos, anyone??)
• Impractical shoes
• Ben and Jerry's Phish Food
• Rihanna.  And Demi Lovato.  Their songs rank amongst the top 25 most played on my iTunes.  I sing along.  Don't judge.
• Takeout Chinese food

Unfortunately, eliminating the guilt in garbage TV, ice cream, and Rihanna is out of the picture, but I can eliminate the guilt in Chinese food.  Everything delicious in kung pao chicken is encompassed in this tasty recipe, without the guilt of deep fat frying usually involved with takeout. (+ without the mess.  score.)  

For the chicken/marinade:

• 2 lbs boneless, skinless chicken breast, cubed
• 2 Tbs white wine 
• 2 Tbs soy sauce 
• 2 Tbs sesame oil 
• 2 Tbs corn starch dissolved in 2 Tbs water

For the Sauce:

• 2 Tbs white wine 
• 2 Tbs soy sauce 
• 2 Tbs sesame oil 
• 2 Tbs corn starch dissolved in 2 Tbs water
• 2 Tbs hot chili paste
• 2 thai chilis, minced
• 2 tsp distilled white vinegar
• 4 tsp brown sugar
• 8 green onions, chopped
• 2 Tbs minced garlic, or about 4 cloves
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1/2 cup roasted peanuts, chopped

1. Mix marinade ingredients in a large ziplock bag (or dish) and add chicken.  Shake to coat, and pop in the fridge for 30 minutes.
2. Meanwhile, whisk together the sauce ingredients in a small bowl, except water chestnuts and peanuts.
3. Once chicken is finished marinating, heat a lightly oiled large skillet or wok over medium-high heat.  Drain marinade, and add chicken to the hot pan.  Cook 7-10 minutes, until chicken juices run clear.  Add water chestnuts.  Pour sauce over, and stir until sauce has thickened, about 4 minutes.  Add peanuts, and cook 2-3 more minutes, stirring to coat.
4. Serve immediately over steamed rice.

Yields 4-5 servings.