Ingredients:

• 1.5 kg – skinless, boneless Chicken breast halves, cut into chunks
• 2 tbsp – soya sauce
• 2 tbsp – sesame oil
• 2 tbsp – cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chilli paste
• 1 tsp – distilled white Vinegar
• 2 tsp – Brown sugar
• 4 green onions, chopped
• 1 tbsp – chopped Garlic
• 16 nos Water Chestnuts
• 8 tbsp – chopped Peanuts

Method:

1. To make marinade:
2. Combine soya sauce, 1 tbsp oil, 1 tbsp cornstarch/water mixture and mix together.
3. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat.
4. Cover dish and place in refrigerator for about 30 minutes.
5. To make sauce:
6. In a small bowl combine 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp cornstarch/water mixture, chilli paste, vinegar and sugar.
7. Mix together and add green onion, garlic, water chestnuts and peanuts.
8. In a medium skillet, heat sauce slowly until aromatic.
9. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.
10. When sauce is aromatic, add sauted chicken to it and let it simmer together until sauce thickens.