Ingredients

2 whole chicken breasts or 4 chicken breast halves
corn starch
4 fresh hot peppers
1 Tbsp. brown sugar
1 Tbsp. cider vinegar
2 Tbsp. soy sauce
1 Tbsp. wine
1/2 C. water
1 C. peanuts
2 Tbsp. oil

Cooking Instructions

Cut chicken meat in sheets away from breast bone, slice into squares of 1×1-inch. Dredge in a mixture of corn starch and salt on a piece of wax paper. Allow pieces to dry individually on wax paper for about 20 minutes. Remove seeds from fresh peppers. Coarsely cut into strips. Reserve. Mix sugar, vinegar, soy sauce, wine together in a small bowl. Reserve. Heat oil in wok until smoking, add dredged chicken, stir fry on all sides. If oil is hot enough for chicken, pieces will not stick to wok. Add sugar and vinegar reserve, hot peppers. Place cover over wok. Add 1/2 C. water, cook over medium heat for 5 minutes. Self gravy should form in the bottom of wok. Stir chicken in gravy so it will cook in gravy. Gravy should become gelatinous after 5 minutes of cooking. Sprinkle in 1 C. of peanuts, mix thoroughly.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)