Fiery Kung Pao Chicken

Step 1

In medium bowl, whisk

Step 2

rice wine, soy sauce

Step 3

and cornstarch until

Step 4

smooth. Add chicken;

Step 5

let stand 30 minutes or

Step 6

refrigerate up to 1 hour.In 12-inch nonstick

Step 7

skillet, heat oil on

Step 8

medium-high. Add green

Step 9

onions, garlic and

Step 10

ginger; cook 3 minutes or until garlic

Step 11

is golden brown,

Step 12

stirring. Add chicken

Step 13

and marinade; cook

Step 14

3 to 5 minutes or until

Step 15

chicken is cooked

Step 16

through, stirring.Stir in peanuts,

Step 17

vinegar and chiles;

Step 18

cook 2 minutes, stirring.

Step 19

Serve with rice,

Step 20

garnished with cilantro.