boneless chicken breasts, chopped up (about 2 cups)

SAUCE:

2 cups water chestnuts
2 cups onions
1/2 cup (1 stick) butter
2 tbsp. sesame oil
1/2 cup soy sauce
1/2 cup red wine
1/2 cup water
1 tbsp. cornstarch
1 tbsp. ginger
1 tbsp. garlic
2 tbsp. chicken flavored bouillon (Knorr)
2 tbsp. Chinese chili paste
2 tbsp. anchovy paste
dried cayenne pepper pods (optional)

In a skillet with oil, cook diced chicken completely.

Add water chestnuts, onions and butter - brown. Add sesame oil, soy sauce, red wine, water, cornstarch, ginger and garlic. Add chicken flavored bouillon, Chinese chili and anchovy paste. Stir completely.

Add dried cayenne pepper pods, if using. Wait for sauce to form. Brown lightly some more.

Serve and enjoy!

Serves 4.

Submitted by: Forrest Nelson