Kung pao chicken (or tofu)

Chicken or Tofu

• 1 lb boneless chicken breast or tofu cut into 1 inch pieces

• 1 tbs. Chinese rice wine or dry sherry

• 1 tbs. soy sauce

• 1 tsp. chili paste with garlic

• 1 tsp. sugar

Sauce

• 1/4 cup chicken or vegetable broth

• 2 tbs. rice wine or dry sherry

• 2 tbs. hoisin sauce

• 2 tbs. soy sauce

• 2 tsp. dark sesame oil

• 4 garlic cloves minced

• 1 tbs. water

• 2 tsp. cornstarch

Vegetables

• 3 tbs.peanut oil

• 3 bell peppers, chopped

• 2 fresh hot chilis, diced

• 1 cup sliced water chestnuts

• 4 scallions sliced

• 1/2 c. roasted peanuts

hot rice for serving

Combine the chicken or tofu and marinade ingredients and set aside to marinate for at least 30 minutes.

Make the sauce by combining all the sauce ingredients except cornstarch. Dissolve cornstarch in a bit of water and set aside.

Heat 1 1/2 tbs. of oil in work and set over high heat. Add chicken or tofu and marinade and cook until chicken is no longer pink or about 3 to 5 minutes for tofu. Scrape out into bowl.

Heat remaining oil and add peppers and chilies and stir fry until softened. Add chestnuts and scallions and cook for 1 more minute. Add chicken or tofu back into pan and cook until heated through. Add sauce mixture and bring to boil, then add cornstarch and cook, stirring until sauce boils and thickens. Add peanuts and toss to coat.

Serve over rice.