Spicy chicken with peanuts, similar to what is served in Chinese restaurants, is easy to make. The ingredients reduce to a nice, thick sauce, and you can substitute cashews for peanuts, or bamboo shoots for the water chestnuts.
2 tablespoons white wine, divided
2 tablespoons soy sauce, divided
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 pound skinless, boneless chicken breast halves, cut into chunks
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
1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame 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. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onions, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and sauté in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sautéed chicken to it and let simmer together until sauce thickens. Serve with rice.