– 2 tablespoons cornstarch, dissolved in 2 tablespoons water – 2 tablespoons white wine, divided – 2 tablespoons soy sauce, divided – 2 tablespoons sesame oil, divided – 1 pound skinless, boneless chicken breast halves - cut into chunk – 1 ounce hot chili paste
– 2 teaspoons brown sugar – 1 teaspoon distilled white vinegar – 1 (8 ounce) can water chestnut – 4 ounces chopped peanut – 4 green onions, chopped – 1 tablespoon chopped garlic
Water and cornstarch in a cup; set aside. In a big glass bowl, mix 1 tablespoon wine, soy sauce, sesame oil, and cornstarch/water.
Toss chicken to coat. Refrigerate the dish for 30 minutes covered. In a medium bowl, mix remaining 1 tablespoon wine, soy sauce, sesame oil, and cornstarch/water.
Mix chile paste, brown sugar, and vinegar. Stir in water chestnuts, peanuts, green onions, and garlic.
Put water chestnut mixture in a medium skillet. Heat steadily until fragrant over medium heat.
Transfer chicken from marinade to a large skillet and cook over medium-high heat, tossing, until cooked through and juices run clear.
Mix water chestnut mixture and sautéed chicken in one skillet. Adjust heat and simmer until sauce thickens.