Sichuan-Style Stir-Fried Chicken With Peanuts

Ingredients

• Marinade:
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine or sake
• 1 teaspoon cornstarch
• 1 teaspoon dark sesame oil
• 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
• Stir-Frying Oil:
• 2 tablespoons vegetable oil, divided
• Sauce:
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons sugar
• 2 1/2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine or sake
• 1 tablespoon Chinese black vinegar or Worcestershire sauce
• 1 1/4 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• 2 tablespoons minced green onions
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons minced garlic (about 7 cloves)
• 1 teaspoon chile paste with garlic
• Remaining Ingredients:
• 1 1/2 cups drained, sliced water chestnuts
• 1 cup (1/2-inch) sliced green onion tops
• 3/4 cup unsalted, dry-roasted peanuts
• 6 cups hot cooked long-grain rice

Preparation

1. To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
3. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
4. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.