What You Need:
1 pound boneless chicken breast (diced)
2 tbsp white wine
2 tbsp soy sauce
2 tbsp sesame oil (divided in two portions)
2 tbsp cornstarch, (dissolved in two tablespoons water)
1 ounce hot chilli paste
1 tsp distilled white vinegar
2 tsp brown sugar
4 green onions (chopped)
1 tbsp garlic (chopped)
1 can (8 oz.) water chestnuts
4 oz. peanuts (chopped)
Steps:
Marinade:
Combine 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp oil and 1 tbsp cornstarch mixture and mix together.
Put the chicken pieces in a bowl, add marinade and toss to coat.
Cover the dish and place in the refrigerator for about 30 minutes.
Sauce & Stir-fry:
In a small bowl combine the remaining wine, soy sauce, oil, cornstarch mixture, chilli paste, vinegar and sugar, and mix together.
Add green onions, garlic, water chestnuts and peanuts.
In a medium-sized skillet, heat the sauce on low heat until aromatic.
Remove the chicken from the marinade and saute it in a large skillet until the meat is white and juices run clear.
When the sauce is aromatic, add the sautéed chicken to the sauce and let it simmer together until the sauce thickens.
Moderate your spice level:
Go with Thai Chilli or Cayenne for milder heat levels
Choose Bird’s Eye Chilli or Habanero for a hotter level.
To turn the heat up to 11+, use Naga or Bhut Jolokia, but sparingly.
This recipe is not gluten-free so this is not recommended for those who have gluten allergy.
If you have nut allergy, don’t use peanuts, or substitute the nuts to one you aren’t allergic to keep the crunch factor.
If you want a halal version of this recipe, remove the white wine and just make sure your poultry is halal.
If you want to veganise this recipe, substitute meat with tofu or jackfruit.
