Kung pao is traditionally a highly spicy dish; feel free to adjust the quantity of red-pepper flakes to suit your taste
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces 5 tablespoons lite soy sauce 2 tablespoons sherry 1 tablespoon plus 2 teaspoons cornstarch 2 teaspoons sugar or Splenda 2 tablespoons white wine vinegar or rice vinegar 2 teaspoons Asian sesame oil 1/3 cup water 1/2 cup water chestnuts 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces 1/4 teaspoon dried red-pepper flakes
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
In a wok or large nonstick frying pan, spray olive oil cooking spray and heat over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Spray pan with olive oil cooking spray. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
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