1 p skinless, boneless chicken breast halves - cut into chunks
2 Tbs white wine
2 Tbs soy sauce
2 Tbs sesame oil, divided
2 Tbs cornstarch, dissolved in 2 Tbs water
1 oz hot chile paste
1 tsp white vinegar
2 tsp brown sugar
4 green onions, chopped
1 Tbs chopped garlic
1 (8oz)water chestnuts
4 oz chopped peanuts

Marinade:
Mix 1 Tbs wine, 1 Tbs soy sauce, 1 Tbs oil and 1 Tbs 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.


Sauce:
Mix 1 Tbs wine, 1 Tbs soy sauce, 1 Tbs oil, 1 Tbs cornstarch/water mixture, chili paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts.
In skillet, heat sauce slowly til is smells great.

Remove chicken from marinade and saute in a skillet til meat is white and juices run clear.

When sauce is aromatic, add sauteed chicken to it and let simmer together til sauce thickens.


YUMMY!!!!

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