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1
Blend together the Marinade ingredients to form a marinade.
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2
Pound the chicken breasts on both sides to tenderize the meat, but do not flatten it, then add to marinade and stir to coat well.
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3
Let marinade for 1 hour.
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4
Prep Sauce Mix by combining the soy sauce, sugar, rice wine, Chinese vinegar, sesame oil, water, 267 Tequila Infusion Chili Pepper and cornstarch in a bowl, stir and set aside.
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5
Heat 1 tablespoon oil in a skillet over high heat.
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6
Reduce the heat to medium, add chicken and fry until it is cooked through then transfer to a plate, cover with aluminum foil, and put in a low (180) oven.
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7
Rinse out the skillet and heat the remaining 3 tablespoons oil in it over high heat, add the chili peppers to the hot oil and stir them until fragrant.
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8
Increase the heat to medium high, add the garlic, ginger, and green onions, stir to combine, add the nuts and stir well.
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9
Increase the heat to high and add the sauce mixture, stir quickly and cook until the sauce thickens, and remove from heat.
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10
Slice the cooked chicken and fan pieces on a warmed serving platter or individual plates.
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11
Spoon the sauce on the top.
