Kung Pao Rabbit

1 pound boneless rabbit strips, cut into chunks

2 tablespoons soy sauce, divided

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water, divided

1 to 2 ounce(s) hot chile paste

1 teaspoon distilled white vinegar

2 teaspoons brown sugar

3 green onions, chopped

1 tablespoon minced garlic

1 (8 ounce) can water chestnuts, drained

4 ounces chopped peanuts

In a  bowl, mix together soy sauce, 1 tbsp. oil and 1 tbsp. of the cornstarch/water mixture. Mix well.

Add the rabbit, toss in the sauce, and let marinate in the fridge for 30 minutes.

In another small bowl, mix together 1 tbsp. soy sauce, 1 tbsp. oil, 1 tbsp. cornstarch/water mixture, the chile paste, vinegar and brown sugar. Into that bowl add the green onions, garlic, water chestnuts and peanuts.

Heat a medium sized skillet over medium and add the sauce. Allow sauce to warm up. Don’t boil.

While the sauce is heating up, remove rabbit from the marinade and sauté in a large skill until meat is cooked through, then add the meat to the sauce and allow to simmer until sauce thickens.

Serve over rice.