Ingredients
- 1 pound boneless skinless chicken breast (diced)
- FOR THE SAUCE
- 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 white vinegar
- 2 teaspoons brown sugar
- 4 green onions, chopped
- 2 garlic cloves, minced
- 1 can (8 ounce) water chestnuts
- Chopped peanuts
How to Make
-
FOR THE MARINADE
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Step 1: 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.
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TO MAKE THE SAUCE
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Step 2: 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.
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TO PUT TOGETHER & COOK
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Step 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.
We hope you enjoy this recipe!
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