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1
In a bowl, combine chile sauce, wine and basil. Set aside.
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2
Season the chicken with salt and pepper. Place the chicken and 3/4 of the sauce in a sealable plastic bag. Shake the bag to cover the chicken in the sauce and refrigerate for 30 minutes.
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3
Heat up a frying pan on medium heat. Cook the chicken in the sauce and peanuts until you can’t see any pink, the sauce has caramelized and the chicken is browned and fully cooked, for about 5 minutes.
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4
Serve the chicken in the lettuce leaves with the rest of the sauce. Top with some basil and serve.
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