Kung Pao Chicken Recipe

Another day, another chicken recipe. It seems like I make a lot of these huh? Last night I made Kung Pao Chicken and it was good on top of Jasmine Rice! The original recipe was from Cafe Delites and I made a few replacements and removed some items and my new recipe is below. 

Ingredients for the chicken:
2 boneless chicken breasts, cut into 1 inch cubes
1 tbsp dry sherry cooking wine
1 tbsp soy sauce
2 tsp baking soda
1 tsp cornstarch

Ingredients for the sauce:
1/2 cup chicken broth
5 tbsp + 2 tsp soy sauce
2 tbsp balsamic vinegar
2 tbsp dry sherry cooking wine
2 tsp hoisin sauce
2 tbsp sugar
1 tsp cornstarch

Ingredients for the stir fry:
5 tbsp vegetable oil
1 1/2 tbsp garic powder
1 tbsp ground ginger
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
2 tsp sesame oil
1/2 cup unsalted peanuts as an option

Directions:
Combine all ingredients for the chicken in a shallow bowl and marinate for 10-20 minutes.

Whisk the sauce ingredients together until sugar dissolves and set aside. 

Heat a large skillet over high heat. Add 3 tbsp of cooking oil and add marinated chicken once it's hot. Fry chicken about 3-4 minutes, constantly stirring until browned. Remove from heat and set aside. 

Add remaining oil in the same pan (mine burnt quick so I ended up using a different pan) and stir in garlic, ginger, diced peppers, and sesame oil and stir for 1-2 minutes. 

Give the prepared sauce a stir then pour it into the pan and bring to a boil while stirring. Once it begins to thicken a little bit, add chicken back in and mix all of the ingredients together until chicken is coated and the sauce has thickened - about 3-4 minutes. Serve over Jasmine Rice!