Szechuan-Style Stir Fry Chicken With Peanuts

• Marinade
• 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
• Stir-Frying Oil
• 2 tablespoons vegetable oil, divided
• Sauce
• 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
• Remaining Ingredients
• 1 1/2 cups drained sliced water chestnuts
• sliced green onion top
• 3/4 cup dry-roasted unsalted peanuts
• 6 cups hot cooked long-grain rice

1. To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
3. Add the chicken mixture; stir-fry 4 minutes or until chicken is done.
4. Remove from pan; set aside.
5. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
6. Heat 1 tablespoon vegetable oil in pan.
7. Add 2 tablespoons green onions, ginger, garlic, and chili paste, and stir-fry for 15 seconds.
8. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
9. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
10. Serve over rice.

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Taken from www.food.com/recipe/szechuan-style-stir-fry-chicken-with-peanuts-120156 (may not work)