☐ 1 pound skinless, boneless chicken breast halves - cut into chunks
☐ 2 tablespoons white wine
☐ 2 tablespoons soy sauce
☐ 2 tablespoons sesame oil, divided
☐ 2 tablespoons cornstarch, dissolved in 2 tablespoons water
☐ 1 ounce hot chile paste
☐ 1 teaspoon distilled white vinegar
☐ 2 teaspoons brown sugar
☐ 4 green onions, chopped
☐ 1 tablespoon chopped garlic
☐ 1 (8 ounce) can water chestnuts
☐ 4 ounces chopped peanuts
PREPARATION
1. Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
