Kung Pao Chicken

Marinade Ingredients:

• 6 T Soy Sauce
• 3 T Rice Vinegar
• 3 tsp Corn Starch
• 2 T Sesame Oil

Stir Fry Sauce:

• 6 T Soy Sauce
• 1.5 T  Brown Sugar
• 4 T Rice Vinegar
• 2  T Sesame Oil
• 3/4  T Oyster sauce
• 1.5 tsp Chinese Black Vinegar
• 2.5 tsp Cornstarch 

Stir Fry Ingredients:

• 2 whole deboned chicken breasts cut into bite sized pieces
• 1 Bunch Green Onions—Cut into small discs halfway up the stem
• 6 Cloves Garlic—Minced
• 3/4 T Ginger—Minced
• 1/2 Cup Peanuts—Roughly Chopped
• optional for spice: 3 or 4 Dried Red Peppers—Seeds removed then roughly chopped
• 1 Red Pepper Julienned and then halved  
• 1 Cup Snow peas cut into diamond shapes

Instructions

1. Whisk marinade ingredients together; mix chicken pieces into the marinade and let rest for 20 min.
2. Shallow fry the chicken in 1/2 C. Vegetable oil until cooked through; drain oil into a mixing bowl and let cool. 
3. Stir fry the red peppers and snow peas for 1-2 minutes and set aside.
4. Add a dash of oil to the wok and sauté the green onions, dried chilies, ginger, peanuts and garlic until fragrant.
5. Add the stir fry sauce to the wok along with the chicken, red peppers, and snow peas.
6. Simmer until the sauce reaches the desired consistency.