Kung Pao Chicken

1 lb. boneless skinless chicken breasts, cut into 1 piece chunks
1/2-1 c. chicken broth (depending how thick you want it)
4 T. soy sauce
3 T. sesame oil
2 T. cornstarch + 4 T. water
2 oz. hot chili paste (or 1/2-1 t. red pepper flakes)
2 t. white vinegar
2 T. brown sugar
6 green onion stalks, sliced
1 T. garlic, chopped
1/2 c. peanuts, chopped
1/2 green bell pepper, cored and chopped (opt)
1/2 c. carrot, sliced thinly (opt)

1. To Make Marinade: Combine 2 T. chicken broth, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine chicken broth, soy sauce, oil, cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens. Serve over rice. (If you like extra sauce, sauce can be doubled)
*Recipe adapted from allrecipes.