"Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!"

Original recipe yield: 4 servings. Minutes

Ready In:1 Hour 30 Minutes

Servings:4 (four servings)

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INGREDIENTS:(Ingredients)

1 pound skinless, boneless chicken breast halves - cut into chunks (about a pound, or 450 grams, of two chicken breast halves, skinned and boned, and cut into

2 tablespoons white wine

2 tablespoons soy sauce

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved

2 tablespoons cornstarch, divided into two parts

2 tablespoons cornstarch, dissolved into two parts. tablespoons cornstarch, dissolved in 2 tablespoons water

1 ounce hot chili paste

1 teaspoon distilled white vinegar white vinegar

2 teaspoons brown sugar

4 green onions, chopped

1 tablespoon chopped garlic

8 ounces water chestnuts

4 ounces chopped peanuts

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DIRECTIONS:

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix. 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. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture and mix together. 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. medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and sauté in a large skillet (Note: another pan.) until meat is white and juices run. until meat is white and juices run clear (炒到肉半熟汁干). When sauce is aromatic (当另一个锅里的调味汁出味时), add sauteed chicken to it and let simmer together until sauce thickens (把腌好半熟的鸡肉倒入調味锅中，煮直至汁浓，即可).