Description
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 you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can’t go wrong! Enjoy!
Ingredients
- 1 pound skinless, boneless chicken breast halves – cut into chunks
- 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 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
Instructions
- Combine water and cornstarch in cup. Set aside.
- Combine 1 tablespoon wine
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- and 1 tablespoon cornstarch/water mixture in large glass bowl. Add chicken pieces and toss to coat. Cover dish and refrigerate for about 30 minutes.
- Combine remaining 1 tablespoon wine
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- and remaining cornstarch/water mixture in a medium bowl. Whisk in chile paste
- brown sugar
- and vinegar. Add water chestnuts
- peanuts
- green onions
- and garlic and toss to coat.
- Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
- Meanwhile
- remove chicken from marinade. Add to a large skillet and cook over medium-high heat
- stirring
- until chicken is cooked through and juices run clear.
- Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 4