Brett’s Kung Pao Chicken
- Marinade: Combine 1 tablespoon rice wine vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame seed oil and and mix together. Place 1 lb chicken cut into 1 inch pieces in a bowl and add marinade. Toss.
- Sauce: In a small bowl combine 1 tablespoon rice wine vinegar, 1 cup soy sauce, 1 tablespoon sesame seed oil, 1 tablespoon cornstarch/water mixture, 1/4 cup of sriracha , 1 tablespoon brown sugar. In a medium skillet, heat sauce slowly until thickens.
- Cook chicken in a large skillet until meat is white and juices run clear(drain). Throw in two cans of sliced water chestnuts(drained), handful of peanuts, half of one sweet onion diced then pour in sauce and let sit on low heat for 10 minutes.
- Serve over jasmine rice