Chicken Marinade

• 24 oz boneless skinless chicken breast cut into bite-sized pieces
• 2 tbsp cornstarch
• 4 tbsp low sodium soy sauce
• 2 tbsp dry sherry wine or Chinese Shaoxing wine
• 2 tsp oil

Kung Pao Sauce

• 1/4 cup low sodium soy sauce
• 2 tsp dark soy sauce
• 1/2 cup low sodium chicken broth
• 2 tbsp Chinese black vinegar or balsamic vinegar
• 2 tbsp dry sherry wine or Chinese Shaoxing wine
• 2 tsp hoisin sauce
• 1 tbsp sugar
• 1 tsp cornstarch

Stir Fry

• 4 tbsp oil for frying
• 6 dried red chili peppers chopped roughly
• 1/2 large green bell pepper cut into bite-size pieces
• 1/2 large red bell pepper cut into bite-size pieces
• 1 tbsp fresh ginger
• 4 large garlic cloves about 2 tbsp pressed garlic
• 6 green onions cut into bite-size pieces
• 1/2 cup roasted peanuts
• 1 tsp sesame seeds optional, garnish