1
Combine 1 tablespoon white wine, 1 tablespoons soy sauce, 1 tablespoon sesame oil and 1 tablespoon of cornstarch dissolved in water. Place chicken in a zip-lock back and pour the mixture over the chicken. Place in refrigerator for 30 minutes.
2
When chicken is just about done marinating, in a small bowl mix together 1 tablespoon white wine, 1 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of cornstarch dissolved in water, chili sauce, vinegar and brown sugar. Add in garlic, water chestnuts and peanuts, stir to combine. Heat sauce in a medium wok on low heat.
3
Meanwhile, when the chicken is done marinating, remove from bag and saute chicken in a large pan until meat is white and heated all the way through. When sauce is aromatic, add chicken to the wok and let simmer.
4
When the sauce thickens, remove from heat and enjoy.
