Kung Pao chicken

Apparently I got it right, if a little watery.

3 large chicken breasts, cubed.

Marinade:

• 4 teaspoons dark soy sauce
• 4 teaspoons Ormonds rich cream sherry style wine
  This could probably be chinese cooking wine, but I couldn't find any when I first made it and have used sherry ever since.
• 2 teaspoon sesame oil
• 3 teaspoons cornflour

Mix into the cubed chicken, leave for 25-30 minutes.

Heat some olive oil
Cook the chicken
Remove from the wok

Heat more olive oil.
Cook

• A tablespoon of crushed garlic
• 1 tablespoon of masterfoods chilli paste

Then add:

• 5-6 chopped spring onions
• A 227g can of water chestnuts, chopped coarsely
• A 400g packet of frozen watties chinese style wok creations stir-fry veges
• A sauce made from:
• 4 tablespoons soy sauce
• 2 tablespoons of sherry
• 1 teaspoon of brown sugar
• 1 teaspoon of sesame oil
• A 70g packet of chopped peanuts

Cook it all for a bit and then add the chicken and reduce the volume of the liquid.

Serve over rice.
Nice flavour and not too hot. It just makes your eyes water a bit.