Kung Pao Chicken - chicken breasts

Method

• Cut the chicken into 1 inch cubes.
• Place the cubes in a bowl, add 2 tablespoons of the soy sauce, 2 tablespoons of the rice wine, 1 teaspoon of the sesame oil, and 2 teaspoons of the cornstarch, and toss lightly.
• Marinate in the fridge for at least 20 minutes.
• Blanch the water chestnuts in a pan of boiling water, then refresh in cold water.
• Drain, pat dry, and cut into thick slices.
• Heat a wok over high heat, add 1 teaspoon of the oil and heat until very hot.
• Stir-fry the spinach, salt, 2 teaspoons of the garlic, and 2 teaspoons of the rice wine, turning constantly, until the spinach is just becoming limp.
• Remove the spinach from the wok, arrange around the edge of a platter, cover and keep warm.
• Reheat the wok over high heat, add 1 tablespoon of the oil, and heat until very hot.
• Stir-fry half the chicken pieces, turning constantly, until the meat is cooked.
• Remove with a wire sieve or slotted spoon and drain.
• Repeat with 1 tablespoon of oil and the remaining chicken.
• Wipe out the pan.
• Dry-fry the peanuts in the wok or saucepan until browned.
• Reheat the wok over high heat, add the remaining oil, and heat until very hot.
• Stir-fry the spring onion, ginger, remaining garlic, and the chili sauce for 10 seconds, or until fragrant.
• Add the sliced water chestnuts and stir-fry for 15 seconds, or until heated through.
• Combine the sugar, black vinegar, chicken stock, and remaining soy sauce, rice wine, sesame oil and cornstarch, add to the sauce and simmer until thickened.
• Add the cooked chicken and the peanuts.
• Toss lightly to coat with the sauce.
• Transfer to the center of the platter and serve.