Instruction

• Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water
• Divide mixture in half
• In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat
• Cover dish and place in refrigerator for about 30 minutes
• In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar
• Mix together and add spring onion, garlic, water chestnuts and peanuts
• Heat sauce slowly over medium heat until aromatic
• Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear
• When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens