Sichuan-style Stir Fried Chicken With Peanuts

Total Time: 50 mins Preparation 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 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

Recipe

• 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).