Kung Pao Chicken - cooking recipe

Ingredients

1 lb. boneless chicken breasts
1/2 c. cocktail peanuts
1 tsp. minced ginger
3 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 1/2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 Tbsp. cooking wine
1 Tbsp. sugar
1/2 Tbsp. Chinese brown vinegar
1 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. salt
1 1/2 Tbsp. Chinese hot pepper sauce

Preparation

Cut chicken breasts into 1-inch squares; marinate chicken in 1 tablespoon soy sauce and 1 1/2 tablespoons cornstarch, mixed. Quickly stir-fry chicken in hot vegetable oil.
Drain and remove chicken from heat.
Mix in a separate bowl 2 tablespoons soy sauce, cooking wine, sugar, Chinese brown vinegar, 1 teaspoon cornstarch, sesame oil, salt and hot pepper sauce; set aside.
Stir-fry minced ginger in remaining oil.
Add chicken and the sauce; set aside until thickened and thoroughly heated.
Remove from heat; mix in peanuts.