Kung Pao Chicken

1 pound skinless, boneless chicken breast halves, cut into chunks
2 tablespoons white wine, I used white grape juice
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, disolved in 2 tablespoons water
1 ounce hot chile paste
2 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 8 ounce can water chestnuts
4 ounces chopped peanuts

Directions
To make 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 a ziplock bag and add marinade. Toss to coat. Cover and place in refrigerator for about 30 minutes.
To make 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.
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 until sauce thickens. Add water to make enough sauce to go over rice.
I also added green pepper chunks, and you can add whatever you want as to veggies. You can use cashews.
I more than doubled it so that I would have leftovers. I think it makes a difference what kind of chili sauce you use. Mine was quite hot, but it was good over rice.