Perhaps it is in anticipation of soon setting down in Taiwan for a weeks worth of exploration that I suddenly craved a dish once prepared for us by an English expat of Taiwan who visited us via CouchSurfing. Either way, the dish proved to be exactly what I was wanting for the evening meal and come together quicker than anticipated (minus the brown rice which is incredibly worth it, but incredibly slow in the rice cooker...and probably on the stovetop as well).
Original Recipe and Inspiration come from this 'Not Eating Out in New York' post
In a wok/large skillet/whatever you have heat to boiling 1/3 cup Sesame Oil with 10-15 smashed Garlic cloves and 2 Tbsp minced Ginger. Add 2 chopped Chicken Breasts (more authentic recipes call for thighs and dark meat which would result in a more tender dish, my market only had breasts) and stir until all pieces are browned/seared. Add 1/3 cup Soju (or any other kind of Rice Wine), 1/3 cup Soy Sauce and 3 Tbsp. Sugar, bring to a boil then cover. Reduce to simmer until chicken is cooked through (roughly 5-10 minutes). Stir in 1-2 chopped scallions and a handful of peanuts (personal choice, also highly recommended is Thai basil however I did not have that on hand...) and serve with your choice of rice.