Ingredients

• 2 tablespoons sake or rice wine
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons water
• about 1 pound boneless skinless chicken, cut into bite-size pieces
• 1 tablespoon chili powder (or dried red chiles)
• 1 teaspoon rice vinegar
• 1 tablespoon brown sugar
• 4 scallions, chopped
• 6 cloves garlic, minced
• 1 can (about 8 ounces) water chestnuts, drained
• 3/4 cup peanuts

Equipment

• Large skillet
• Medium skillet
• Glass mixing bowl
• Measuring spoons

Instructions

1. Stir together the sake, soy sauce, sesame oil, and the cornstarch dissolved in the water until smooth with no lumps, then divide the mixture into two equal portions so one can marinate the chicken and the other becomes your sauce base.
2. In a glass bowl, toss the chicken pieces with one half of the sake mixture until every piece is coated, cover, and refrigerate for about 30 minutes so the flavor sinks in and the cornstarch helps keep the meat juicy.
3. In a medium skillet, combine the remaining sake mixture with the chili powder, rice vinegar, and brown sugar, then add the scallions, garlic, water chestnuts, and peanuts. Warm it slowly over medium heat until the garlic and chiles smell fragrant, about 3 to 4 minutes, which blooms their flavor into the sauce.
4. Meanwhile, lift the chicken out of its marinade and saute it in a large skillet over medium-high heat until it is cooked through and the juices run clear, about 6 to 8 minutes.
5. Add the cooked chicken to the fragrant sauce and let everything simmer together for 2 to 3 minutes until the sauce thickens and glazes the chicken. Serve hot over rice.