Kung Pao Chicken

Ingredients

For the chicken

• 1 lb chicken breast
• 1 tablespoon wine
• 2 tablespoons soy sauce
• 2 teaspoons baking soda
• 1 teaspoon corn starch

For the Sauce

• 1 tablespoons balsamic vinegar
• 1 cup chicken stock
• 5 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon constarch

For cooking

• Oil
• 5-6 cloves garlic
• 5-6 green onions
• 1 red pepper
• 1 green pepper
• 2-3 celery sticks
• 1/2 cup roasted cashews
• 1 tsp ginger (fresh or dried)
• salt

Preparation

Cut chicken breast into cubes and marinate in wine, soy sauce, baking soda and corn starch. Cover and keep in the refregirator about 15 minutes.

In the meantime prepare the sauce with all the ingredients

Chop celery, peppers and onions. In a wok or frying pan stirfry all the vegetables about 5 minutes and take them into a bowl.

    Add some more oil to the wok and stirfry chickens in parts couple of minutes. Take all the chicken from the wok, add more oil and stirfty crushed garlic, ginger and add all the chicken and cook another 30 seconds. Add vegetables and sauce to the wok and cook until the sauce is thickened. Enjoy!