Kung Pao Chicken

Serves: 6 people

Ingredients:
- 2 pounds (skinned, with bones removed, and diced up) chicken breast
- 4 tablespoons sherry
- 3/4 cup peanuts
- 1 tablespoon sesame oil
- 1/2 cup water
- 1/2 cup soy sauce
- 3 tsp sugar
- 4 tablespoons white wine vinegar
- 2 tablespoons cooking oil
- 6 scallions, chopped/diced
- 1/2 tsp red pepper flakes
- 1/2 onion, chopped

Directions:
1. In a medium-sized bowl, put together the sugar, vinegar, water, and half the sherry, corn starch, and soy sauce.
2. In a deep dish, mix together the remains of the sherry, corn starch, and soy sauce with the chicken breast.
3. Cook the peanuts in a pan with half the cooking oil for 5 minutes on medium power. Then remove them from the pan and put them aside. Then add the onion, red pepper flakes, and scallions in for another 3-5 minutes.
4. Cook the chicken and marinade in the pan with the veggies. Cook everything together for about 10 minutes. Then stir the peanuts back in, pour the vinegar mixture in over-top, and let everything simmer together for 1 minute.
5. Serve out the contents over rice. Ta-da!