Kung Pao Chicken

My husband and daughter really love Asian dishes, so I try to please them and make some once in awhile. This was really good. I really loved the spicy, salty and kind of sweet combination. I would make this again. I paired it with fried rice.

Source:http://singforyoursupperblog.com
originally from: blogchef

Ingredients:
1 lb boneless, skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts


Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.