Makes 4 servings

Ingredients

2 Chicken breasts, de-boned and cut into strips
400 Grams (14 oz) spaghetti noodles
2 Tbsp white wine
2 Tbsp Soy sauce
2 Tbsp olive or palm oil
2 Tbsp cornstarch or flour, dissolved in 2 tbsp water
2 Tbsp chili paste
1 Tsp vinegar
2 Tbsp refined sugar
4 Onion shoots, chopped
1 Tbsp garlic, chopped
½ Cup peanuts, chopped

Directions

Boil water with salt in a pot.  Put spaghetti noodles in the pot and cook until the noodles are firm but not hard.  Drain the water and set the noodles aside to cool off.

For the marinade, mix together the white wine, soy sauce, olive or palm oil and the cornstarch or flour mixture in a bowl. Then, put the chicken on the bowl and mix well. Place the bowl in the refrigerator for one hour for the chicken to absorb the marinade completely.

For the sauce, mix together the rest of the white wine, soy sauce, olive or palm oil, cornstarch or flour mixture, chili paste, vinegar and refined sugar in a bowl. Then, put the chopped onion shoots, chopped garlic and peanuts on the bowl and mix well. Put the mixture on a sauce pan and heat it up until fragrant.

While the sauce is simmering, get the chicken off the marinade and saute it in a pan until the meat turns white. Then, combine the sauce with the chicken and simmer until the sauce is thick enough.

Place the chicken with the sauce on the pasta. Toss and mix well.