Chinese New Year, start it right with this fast, easy recipe

 January 26, 2009 is the Chinese New Year.

While we Texans may be much more comfortable with Nachos and Empanadas the truth is that Dallas culture is changing.  It is more of an ethnic mixture than ever before.  One of the benefits of this new multi-cultural Dallas is the easy availability of ethnic markets and great food.

Chinese food doesn't grow in a small, white cardboard box at the back of the local Chinese take out.  It is actually simple fare, cooked quickly and easily.  Because of the simplicity of the ingredients and the way they are prepared, real Chinese food is inexpensive and can be on the table in thirty minutes or less with some advanced preparation.

Serve Kung Pao Chicken with rice, a (nontraditional) salad of organic baby  field greens, Mandarin oranges, and sesame salad dressing from the store.  Add some chopped peanuts to the salad for a little crunch.  Need something sweet to finish?  Try fresh tangerines.  Tangerines are a traditional Chinese New Year's food.

Fast, easy, frugal, and delicious.  There isn't a better time to try your hand at Asian food than the Chinese New Year, y'all.

Kung Pao Chicken

1-1/2 pounds skinless, boneless chicken breast halves. Cut into one inch pieces
3 tablespoons white wine
3 tablespoons soy sauce
3 tablespoons sesame oil, divided
3 tablespoons cornstarch, dissolved in 2 tablespoons water
  1 teaspoon hot chile paste, or to taste
1-1/2 teaspoons distilled white vinegar
1 tablespoon brown sugar
6 green onions, chopped
1 sweet red pepper, diced
1 tablespoon and 1-1/2 teaspoons chopped garlic
 2(8 ounce) cans water chestnuts
 1 cup chopped peanuts
Marinade (up to one day ahead)

Combine 2 tablespoon wine, 2 tablespoon soy sauce, 1 1/2 tablespoons oil and 2 tablespoons cornstarch mixture.
 Mix together.
Place chicken pieces in a glass  bowl and add marinade.
Toss to coat the chicken.
Cover dish and place in refrigerator for about 30 minutes or up to 24 hours.
Sauce

In a small bowl combine the remaining wine, soy sauce, oil, cornstarch mixture, chili paste, vinegar and sugar.
Mix together and add green onion, sweet red pepper, garlic, water chestnuts and peanuts.
In a medium skillet, heat sauce slowly until it is just at a simmer.

Cook

Remove chicken from the marinade and saute it in a large skillet until meat is cooked.
Add sauteed chicken the sauce and let the two simmer together until sauce has thickened.