Kung Pao Chicken

Ingredients
200g chicken breast ~ diced
1/4 capsicum ~ diced
50g peanuts ~ baked on preheated oven 180 deg c for 3-5 mins
3-4 garlic ~ sliced
6 dried chili ~ roughly chopped
1/4 tsp Shaoxing wine

Marinade
2 tsp light soy sauce
1 tsp cornflour
1 tsp Shoaxing wine
1/2 tsp sugar
1/4 tsp sesame oil
1/8 tsp pepper

Seasoning
1 tsp light soy sauce
1 tsp cornflour
1/2 tsp sugar
1 ts Hoisin sauce
1 tbsp water
1 tsp white vinegar
1/4 tsp sesame oil ~ taste

Directions:

1. Marinade diced chicken for 30 mins.
2. Heat oil in a wok, saute garlic & dried chilies over medium heat until aromatic.  toss in marinated chicken & stir-fry until the outsides turn white, add seasonings.  Turn heat to high & cook until sauce dries up a bit.  Sprinkle roasted peanuts.  Dish up & serve hot with steam white rice.