Ingredients
Yield: 4 servings
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1
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lb
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boneless chicken breast halves
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2
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tablespoons
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soy sauce
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2
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tablespoons
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white wine
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2
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tablespoons
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cornstarch
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2
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tablespoons
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sesame oil
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1
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oz
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hot chile paste
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1
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teaspoon
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white vinegar
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2
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teaspoons
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brown sugar
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4
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chopped green onions
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1
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tablespoon
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chopped garlic
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8
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oz
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water chestnuts
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4
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oz
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chopped peanuts
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Posted by Joan2007 on Jun 7, 2011
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Instructions
Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together.
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