Kung Pao Chicken

(Sure hope I remember how I made this)

1 1/2 lbs. Chicken Breasts cut into small cubes
1 Can Sliced Water  Chestnuts
8 Dried Red Chilies, stems removed, (Remove seeds if desired or substitute with 1-2 tsp. red pepper)
1/2 Red Pepper, julienned (optional)
1/2 Inch Piece Ginger, peeled, grated or chopped
1 Garlic clove, minced
4 Green Onions, diagonally sliced into 1/2 inch pieces
1/4 cup peanuts (I use salted, but rinse them before adding to dish)
1 TBS oil

Marinade:
1/4 cup Rice Wine Vinegar
1/4 cup GF Tamari or Soy Sauce
1 TBS Cornstarch dissolved in 1 TBS Water
1 TBS Sesame Oil
1/2 tsp Salt

Sauce:
1/4 cup GF Tamari or Soy Sauce
1/4 cup Rice Wine Vinegar
2 TBS Rice Wine or Sherry
1 TBS Brown Sugar
1 tsp Sriracha Sauce (optional)

In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, add oil, chilies, ginger, garlic and green onions. Stir fry a minute or so. Drain chicken from marinade and add to pan. Stir fry until chicken is cooked through.

Add sauce ingredients to pan. Lower heat when mixture boils. Add in water chestnuts, red pepper, and peanuts. Let simmer until sauce is thickened, or can add 1 TBS cornstarch dissolved in 1TBS water.

Serve over rice and garnish with additional green onions, if desired.