Kung Pao Chicken

Ingredients
6 chicken breasts
1/4 cup plus 2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp plus 1 tsp water, divided
1/4 tsp sugar
1/4 cup oyster sauce
1/8 tsp sesame oil
1/2 tsp cornstarch
1/4 cup unsalted peanuts, chopped
1 scallion, slivered

Grill chicken over medium heat until cooked through.
In a medium saucepan, mix soy sauce, vinegar, 1 tbsp plus 1/2 tsp water, sugar, oyster sauce, and oil. Bring to a boil over medium heat.
In a small bowl, combine cornstarch and remaining water. Drizzle mixture into sauce.
Return sauce to a boil and simmer for 1 minute or until slightly thickened.
Remove from heat and set aside.
Using pastry brush, coat each chicken breast with sauce.
Garnish with peanuts and scallions.