Ingredients:
2 tablespoons low sodium soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 lbs boneless chicken breasts, cut into bite-size pieces
2 tablespoons vegetable oil, divided
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons sugar
2 1/2 tablespoons low sodium soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 tablespoon chinese black vinegar or 1 tablespoon 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 chili paste with garlic
1 1/2 cups drained sliced water chestnuts
sliced green onion tops
3/4 cup dry-roasted unsalted peanuts
6 cups hot cooked long-grain rice
Directions:
To prepare 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 (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 chili 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.
Servings: 6
Time preparation: 0 min.
Time total: 10 min.