Kung Pao Chicken
1 pound chicken (I used thighs), cut into chunks
2 tbso chicken stock
2tbsp soy sauce
2tbsp sesame oil, divided
2 tbsp corn starch dissolved in 2 tbsp water
1 tsp white vinegar
2 tbsp brown sugar
2 green onions, chopped
1 tbsp garlic, minced
Marinade: 1 tbsp each, chicken stock, soy sauce, sesame oil and cornstarch. Mix together and place over chicken in a bowl. Cover and let marinade for about 30 minutes.
Sauce: Combine the other tbsp stock, soy sauce, sesame oil, and cornstarch. Add vinegar and sugar. Mix together and put into a medium pan. Add green onion and garlic. Heat sauce slowly.
Meanwhile after it has marinated, remove chicken and place in pan with heated sauce. Cook until chicken is no longer pink and sauce has thickened.
You can place this over cooked rice or angel hair pasta. It was really good and stick to your ribs filling!