INGREDIENTS
1 pound of chicken breast (diced into half inch cubes)
1 1/2 tablespoons of cornstarch
1 1/2 tablespoons of rice wine
1/4 peanuts (chopped)
6 dried chili peppers
1 pack of Gong Bao seasoning mix
Sea Salt
Vegetable oil
White Rice (Cooked)

DIRECTIONS
Whisk the cornstarch and rice wine in a bowl. Mixing a starch with a liquid is called a slurry. This facilitates the dissolving of the cornstarch and will inhibit clumping. Next, season the chicken with some salt. Mix the chicken and the slurry and allow it to marinate for a few minutes. Meanwhile, heat up the vegetable oil in a skillet and add the chills. Saute for a few minutes until the chiles become fragrant. Add the chicken and saute until almost done. Add the seasoning packet and the peanuts.
Cook for a minute or two more. Taste and add additional salt if necessary. Pour over a portion of white rice and serve.