Sichuan-Style Stir Fried Chicken With Peanuts

Sichuan-Style Stir Fried Chicken With Peanuts

Ingredients:
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
cornstarch
oil, sesame, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
sugars, granulated
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
sauce, worcestershire
cornstarch
oil, sesame, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
spices, garlic powder
spices, garlic powder
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt

Directions:
To prepare marinade, combine first 5 ingredients in medium bowl; cover and chill for 20 minutes.
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.
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.
Stir in cooked chicken, water chestnuts, green onion tops, and peanuts; cook 1 minute or until thoroughly heated.
Serve over rice.
(serving size: 3/4 cup stir-fry and 1 cup rice).