Sichuan-Style Stir Fried Chicken With Peanuts

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons rice wine (or sake)
• 1 teaspoon cornstarch
• 1 teaspoon dark sesame oil
• 1 1/2 lbs boneless chicken breasts, cut into bite sized pieces
• 2 tablespoons vegetable oil, divided
• 1/2 cup chicken broth
• 2 tablespoons sugar
• 2 1/2 tablespoons soy sauce
• 2 tablespoons rice wine (or sake)
• 1 tablespoon Worcestershire sauce
• 1 1/4 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• 2 tablespoons green onions, minced
• 1 1/2 tablespoons fresh ginger, peeled and minced
• 1 1/2 tablespoons garlic, minced
• 1 teaspoon chili paste with garlic
• 1 1/2 cups water chestnuts, sliced and drained
• 1 cup green onion top (1/2 inch slices)
• 3/4 cup peanuts, unsalted and dry roasted
• 6 cups cooked rice

Directions

1. 1

   To prepare marinade, combine first 5 ingredients in medium bowl; cover and chill for 20 minutes.

2. 2

   Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add chicken mixture, stir fry 4 minutes or until chicken is done. Remove from pan, set aside.

3. 3

   To prepare sauce, combine broth and next 6 ingredients; stir well with a whisk. Heat 1 tbsp vegetable oil in a pan. Add 2 tbsp green onions, ginger, garlic, and chile paste; stir fry for 15 seconds. Add broth mixture; cook 1 minute or until thick, stirring constantly.

4. 4

   Stir in cooked chicken, water chestnuts, green onion tops, and peanuts; cook 1 minute or until thoroughly heated.

5. 5

   Serve over rice. (serving size: 3/4 cup stir-fry and 1 cup rice).