2 tbsp cornstarch, dissolved in 2 tablespoons water
1 ounces hot chile paste
1 tsp distilled white vinegar
2 tsp brown sugar
4 nos green onions, chopped
1 tbsp chopped garlic
8 ounces water chestnuts
4 ounces chopped peanuts
To Make Marinade: Combine soy sauce, oil and cornstarch/water mixture . Place chicken pieces in a dish and add marinade. Cover dish and place in refrigerator for about 30 minutes.
For Sauce: In a small bowl combine soy sauce, oil, cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water . In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, 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 until sauce thickens.