kung pao chicken

i'm always looking for take out recipes that i can make at home for a fraction of the cost. my husband is a huge fan of kung pao chicken (i'm a kung pao shrimp fan myself) so one day i came across this recipe and thought that i would give it a try. and it turned out excellent and its alot easier than i thought it would be! i also use this recipe and just replace the chicken with shrimp and it turns out amazing

kung pao chicken
from http://chinesefood.about.com/od/poultry/r/kungpaodeepfry.htm

2 boneless chicken breasts, about 6 ounces each

Marinade:

1 tablespoon soy sauce

1 teaspoon red wine vinegar

2 teaspoons cold water

2 teaspoons cornstarch

Sauce:

3 teaspoons soy sauce

1 tablespoon red wine vinegar

1 tablespoon chicken broth or water

a few drops sesame oil

1 tsp cornstarch

Other:

6 to 8 small dried red chili peppers, or as desired

2 garlic cloves,

1/2 cup skinless, unsalted peanuts

olive oil

Cut the chicken into 1-inch cubes. Mix in the soy sauce, red wine vinegar, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat wok with some olive oil. Carefully slide the chicken into the wok, cook through. Remove and place to the side.

Heat some olive oil. Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.