Thai Peanut Sriracha Chicken

In a large, deep skillet over medium heat add oil.

Once oil is hot add your sliced chicken. Cook until no longer pink. This takes several minutes.

Once chicken is cooked, add corn and chestnuts. Stir and cook 3 minutes.

In a large bowl whisk all sauce ingredients together. This can be done while you wait the three minutes.

Add to chicken and cook on medium low heat for 5 minutes. Stirring occasionally . Sauce thickens up during this cook.

Serve over pretty cooked white or brown rice. Sprinkle peanuts over and serve.