Ross’s Kung Pao Chicken

2 pounds boneless skinless chicken breasts, cubed
1 cup raw peanuts

Marinade
3 Tablespoons soy sauce
1 Tablespoon cornstarch
3 Tablespoons rice wine
1 Tablespoon salt

Sauce
4 Tablespoons soy sauce
4 Tablespoons rice wine
2 teaspoon sugar
1 Tablespoon cornstarch
1/2 Tablespoons fresh ginger root, minced
1 clove garlic, minced
4 Tablespoons Chinese vinegar
Peanut oil

Marinate chicken in a Reynolds baking bag in refrigerator for 2 or more hours. Heat wok until very hot. Add 6 TBS of peanut oil. Add chicken, stirring constantly until cooked. Drain off oil and add Sauce. Stir constantly until it comes to a boil. Serve with roasted peanuts.

Roasted Peanuts
Lay raw peanuts on a cookie sheet and roast in a 350 degree oven until light brown. Don't let them brown too much. They will be bitter.