Chinese Take-Out Kung Pao Chicken - cooking recipe

Ingredients

1 lb boneless skinless chicken breast (cut into about 1-inch chunks)
cooked white rice
finely chopped green onion (for garnish) (optional)
coarsley chopped peanuts (optional) or cashews (optional)
MARINADE
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon white wine
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
SAUCE
2 tablespoons water
1 tablespoon white wine
1 1/2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
3 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon hot chili paste (or to taste)
1 teaspoon white vinegar
3 teaspoons brown sugar
3 -4 green onions, chopped
3 -4 teaspoons fresh minced garlic
1 (8 ounce) can water chestnuts, drained
1/2 cup chopped salted cashews (or use peanuts)

Preparation

For the marinade; place the chicken cubes into a glass bowl.
In a bowl whisk together 1 tablespoons cornstarch with 2 tablespoons, then add in wine, soy sauce and sesame oil; pour over the chicken cubes and toss to coat.
Cover and refrigerate for 35 minutes.
For the sauce (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1-1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended.
*NOTE* if you are doubling the sauce then still only use one can drained water chestnuts, 5 green onions only and increase the garlic only a small amount or keep to the same amount.
To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).
Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.
Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).
Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.