Sichuan-Style Stir Fried Chicken With Peanuts

Scrapbook Lori's Note:

This recipe is from Cooking Light Magazine. Don't be fooled by the number of ingredients, it is really an easy dish, and the flavor rivals that from your favorite Chinese restaurant, as well as healthier.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 tablespoons soy sauce
• 2 tablespoons rice wine (or sake)
• 1 teaspoon cornstarch
• 1 teaspoon dark sesame oil
• 1 ½ lbs boneless chicken breasts , cut into bite sized pieces
• 2 tablespoons vegetable oil , divided
• ½ cup chicken broth
• 2 tablespoons sugar
• 2 ½ tablespoons soy sauce
• 2 tablespoons rice wine (or sake)
• 1 tablespoon Worcestershire sauce
• 1 ¼ teaspoons cornstarch
• 1 teaspoon dark sesame oil
• 2 tablespoons green onions , minced
• 1 ½ tablespoons fresh ginger , peeled and minced
• 1 ½ tablespoons garlic , minced
• 1 teaspoon chili paste with garlic
• 1 ½ cups water chestnuts , sliced and drained
• 1 cup green onion top (1/2 inch slices)
• ¾ cup peanuts , unsalted and dry roasted
• 6 cups cooked rice

Directions:

1. To prepare marinade, combine first 5 ingredients in medium bowl; cover and chill for 20 minutes.
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. 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. Stir in cooked chicken, water chestnuts, green onion tops, and peanuts; cook 1 minute or until thoroughly heated.
5. Serve over rice. (serving size: 3/4 cup stir-fry and 1 cup rice).