Kung Pao Chicken

In middle school, I used to come home everyday and cook myself a bag of Trader Joe's Kung Pao Chicken. It was the only thing my mom trusted me to cook, as the dish only required microwaving. Today, I had a sudden craving for the dish, and decided to try out an actual recipe. Using my mom's stir fry tips, I adapted this recipe (http://allrecipes.com/recipe/kung-pao-chicken/?scale=1&ismetric=0) to make my own version of the dish. It came out exactly how I remember the Trader Joe's version tasted: sweet, savory, and amazingly delicious.

Kung Pao Chicken (Serves 1) (45 minutes)
Ingredients:
Sauce
-1/2 teaspoon white wine
-1/2 teaspoon soy sauce
-1/2 teaspoon sesame oil
-1/2 teaspoon cornstarch, dissolved in 2 tablespoons water
-1/2 ounce hot chili paste
-1/4 teaspoon distilled white vinegar
-1/2 teaspoon brown sugar

-1/4 pound skinless boneless chicken breast, cut into chunks
-1 tablespoon onion, chopped
-1 tablespoon chopped peanuts
-1/4 cup green and red peppers, chopped

1) In a small bowl, combine wine, soy sauce, sesame oil, cornstarch mixture, chili paste, white vinegar, and brown sugar.
2) In a stir fry pan, add chicken until it begins to brown. Then, add onions and peppers.
3) After 3 minutes, add sauce and continue to stir fry. Once sauce becomes aromatic, add peanuts. Stir fry for another minute, then turn off heat. Let sit for another minute.
4) Serve with a side of rice and enjoy!