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1
In a medium-sized bowl, add 1 tablespoon wine,1 tablespoon soy sauce,1 tablespoon sesame oil and 1/2 tablespoon cornstarch and mix well.
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2
Add chicken pieces and a dash of salt to it.
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3
Coat the chicken pieces with this mixture and refrigerate for 15 minutes.
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4
Now, in a small bowl, add 1 tablespoon wine, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 1/2 tablespoons cornstarch, chili sauce, vinegar and sugar and mix well.
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5
Keep it aside.
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6
In a pan over medium high heat, add 1 tablespoon of the vegetable oil and peanuts and fry them until they are brown.
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7
Remove peanuts from the pan and set aside on a plate.
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8
In the same oil, add the marinated chicken pieces and fry until chicken is mostly browned and cooked 80%.
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9
Keep on stirring the chicken continuously, so that it does not stick to the bottom of the pan.
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10
Remove chicken from the pan to a clean plate and set it aside.
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11
Now add remaining vegetable oil into the skillet and add the red chilies and veggies, except scallion greens and garlic.
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12
Fry until they are softened and browned.
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13
Remove them to another plate and set aside.
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14
Into the same pan add sauce mix which you have prepared, as well as the chicken broth or water and garlic and let it cook for 5 minutes.
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15
When the sauce mixture starts to thicken add the veggies mixture.
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16
Let it cook for 2 minutes.
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17
Add chicken pieces.
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18
Stir to coat it well.
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19
Cook this until chicken is done.
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20
If you want more gravy add more broth or water and adjust spice levels as per your choice.
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21
Add black pepper powder.
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22
Last, add the peanuts and stir once.
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23
Turn off the heat and add scallion greens.
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24
Serve hot.
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25
Tips: Always serve hot and immediately after preparing.
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26
If you like it with lot of sauce then the best way is to add lots of water or chicken broth to it.
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27
I added 2 cups, if you still want more add more but make sure and adjust sauces accordingly.
