Szechuan Chicken with Peanuts
CATEGORY: Main Course- Poultry
Your guests will think they’re dining at their favorite Chinese restaurant!  Serve in a Chinese take-out box with chopsticks…
PREP TIME: 60 minutes
  2  tablespoons  low-sodium soy sauce
  2  tablespoons  rice wine or sake
  1  teaspoon  cornstarch
  1  teaspoon  dark sesame oil
  1 1/3  pounds  skinless, boneless chicken breasts, cut into bite-size pieces
  2  tablespoons  vegetable oil, divided
  1/2  cup less-sodium chicken broth
  2  tablespoons  sugar
  2 1/2  tablespoons  low-sodium soy sauce
  2  tablespoons  rice wine or sake
  1  tablespoon Worcestershire sauce
  1 1/4  teaspoons  cornstarch
  1  teaspoon  dark sesame oil
  2  tablespoons  minced green onions
  1 1/2  tablespoons  peeled and minced fresh ginger
  1 1/2  tablespoons  minced garlic (about 7 cloves)
  1  teaspoon  chile paste with garlic
  1 1/3  cups  drained, sliced water chestnuts
  1  cup  (1/2-inch) sliced green onion tops
  3/4  cup roasted peanuts
  6  cups  hot cooked long-grain rice
For the marinade; combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
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.
To prepare sauce, combine broth and next 6 ingredients; 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.
Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.