Kung Pao Chicken

Hi everyone! Just wanted to introduce myself. My name is Genevieve. I am a friend of Krysta's. I worked with her at Deseret book and also participated in the original email swap. I am very excited to be back with the rest of the girls. I still cook many of the meals that were shared during that swap. These recipes are definitely to be trusted. Anyway, let's get cookin'!

Kung Pao Chicken

Ingredients
14 oz. boneless chicken breast
1/2 tsp. salt
2 Tbsp. white wine (or water)
4 Tbsp. corn starch
1 1/2 oz. cashews
3/4 c. cooking oil
2/3 small onion
1 small green bell pepper
1 small red bell pepper
1/2 Tbsp. red pepper flakes
2/3 piece ginger root
1/4 c. green onion
2 Tbsp. soy sauce
2 tsp. white wine (or water)
2 tsp. white wine or red wine vinegar
2 Tbsp. chicken stock
1 tsp potato starch

Directions
1. Soak the cashews in cooking oil for 20 minutes.
2. Cook the chicken and chop into cubes, set aside.
3. Chop onion and peppers in 1/2 inch cubes, set aside.
4. Chop green onion, set aside.
5. Grate ginger, set aside.
6. Season chicken by mixing it with salt, 2 Tbsp white wine, and 4 Tbsp. corn starch. Set aside.
7. In a separate bowl, mix soy sauce, 2 tsp white wine, vinegar, chicken stock, and 1 tsp corn starch. Set aside.
8. Deep fry cashews in oil until brown.
9. Remove cashews and place on a paper towel to drain excess oil.
10. Pour 2 Tbsp oil into frying pan and saute chicken until golden.
11. Add vegetables and cashews, and saute briefly. Typically kung pao is slightly crunchy.
12. Add soy sauce mixture and red pepper flakes. Cook through.
13. Serve!

Calories: 390 per serving

*Beware this is spicy! You could probably reduce the red pepper flakes and add brown sugar to the soy sauce mixture for a sweeter version of this. I hope you enjoy it!