Kung Pao chicken

Apparently I got it right, if a little watery.

3 large chicken breasts, cubed


Marinade:
4 teaspoons soy sauce
4 teaspoons Ormonds rich cream sherry style wine
2 teaspoon sesame oil
3 teaspoons cornflour

Mix into the cubed chicken, leave for 25-30 minutes or, while you warm-up and do a dumbass deadlift-KTE workout.

Heat some olive oil in a too small wok
Cook the chicken
Remove from the wok

Heat more olive oil.
Cook
A tablespoon of crushed garlic
1 tablespoon of masterfoods chilli paste

Then add
5-6 chopped spring onions
A 227g can of water chestnuts, chopped too coarsely
A 400g packet of frozen watties chinese style wok creations stir-fry veges

A sauce made from:
4 tablespoons soy sauce
2 tablespoons of sherry
1 teaspoon of brown sugar
1 teaspoon of sesame oil

A 70g packet of chopped peanuts

Cook it all for a bit and then add the chicken and reduce the volume of the liquid.

Rice would have helped take some of the heat out.
Nice flavour and not too hot. It just makes your eyes water a bit.