Sichuan-Style Stir Fried Chicken With Peanuts

• 2 tablespoons soy sauce
• 2 tablespoons rice wine (or sake)
• 1 teaspoon cornstarch
• 1 teaspoon dark sesame oil
• 1 12 lbs boneless chicken breasts, cut into bite sized pieces
• 2 tablespoons vegetable oil, divided
• 12 cup chicken broth
• 2 tablespoons sugar
• 2 12 tablespoons soy sauce
• 2 tablespoons rice wine (or sake)
• 1 tablespoon Worcestershire sauce
• 1 14 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• 2 tablespoons green onions, minced
• 1 12 tablespoons fresh ginger, peeled and minced
• 1 12 tablespoons garlic, minced
• 1 teaspoon chili paste with garlic
• 1 12 cups water chestnuts, sliced and drained
• 1 cup green onion top (1/2 inch slices)
• 34 cup peanuts, unsalted and dry roasted
• 6 cups cooked rice

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.
3. Add 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; stir well with a whisk.
6. Heat 1 tbsp vegetable oil in a pan.
7. Add 2 tbsp green onions, ginger, garlic, and chile paste; stir fry for 15 seconds.
8. Add broth mixture; cook 1 minute or until thick, stirring constantly.
9. Stir in cooked chicken, water chestnuts, green onion tops, and peanuts; cook 1 minute or until thoroughly heated.
10. Serve over rice.
11. (serving size: 3/4 cup stir-fry and 1 cup rice).

soy sauce, rice wine, cornstarch, dark sesame oil, chicken breasts, vegetable oil, chicken broth, sugar, soy sauce, rice wine, worcestershire sauce, cornstarch, dark sesame oil, green onions, fresh ginger, garlic, chili paste with garlic, water chestnuts, green onion, peanuts, rice

Taken from www.food.com/recipe/sichuan-style-stir-fried-chicken-with-peanuts-382204 (may not work)