2 whole chicken breasts, boned, skinned
1 can water chestnuts, diced
1 1/2 tbsp. soy sauce
2 tsp. rice wine
1 tbsp. water
2 tbsp. cornstarch
1/2 c. dried HOT pepper
2 tsp. wine
1 1/2 tbsp. soy sauce
1 tbsp. sesame oil
2 tsp. vinegar
1 tsp. sugar
2 tbsp. water
1 1/4 tbsp. cornstarch

Marinate chicken in soy sauce, wine, water and cornstarch for 20 minutes. Heat oil, saute hot pepper until black, add chicken and water chestnuts. Stir in seasoning sauce. Serve.