Sichuan-Style Stir-Fried Chicken with Peanuts

This yummy recipe is from Cooking Light magazine, the March 2002 edition. I think it actually tastes like something you'd get at a Chinese restaurant. We like broccoli, so I often add some of that, too.

Marinade:
2 Tbl. low-sodium soy sauce
2 Tbl. rice wine or sake
1 tsp. cornstarch
1 tsp. dark sesame oil
1 1/2 lbs. skinless, boneless chicken breasts, cut into bite-sized pieces

Stir-frying oil:
2 Tbl. vegetable oil, divided

Sauce:
1/2 c. fat-free, less-sodium chicken broth
2 Tbl. sugar
2 1/2 Tbl. low-sodium soy sauce
2 Tbl. rice wine or sake
1 Tbl. Chinese black vinegar or Worcestershire sauce
1 1/4 tsp. cornstarch
1 tsp. dark sesame oil
2 Tbl. minced green onions
1 1/2 Tb. minced peeled fresh ginger
1 1/2 Tbl. minced garlic (about 7 cloves)
1 tsp. chile paste with garlic

Remaining ingredients:
1 1/2 c. drained, sliced water chestnuts
1 c. (1/2 inch) sliced green onion tops
3/4 c. unsalted, dry-roasted peanuts
6 c. 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 Tbl. vegetable oil in a wok or large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 4 minutes or until chicken is done. Remove pan; set aside.

3. To prepare sauce, combine broth and next 6 ingredients (broth through 1 tsp. sesame oil); stir well with a whisk. Heat 1 Tbl. vegetable oil in pan. Add 2 Tbl. green onions, ginger, garlic, and chile paste; stir-fry for 15 seconds. Add broth mixture; cook 1 minute or until thick; stirring constantly.

4. Stir in cooked chicken, water chestnuts, green onion tops, and peanuts; cook 1 minute or until thoroughly heated. Serve over rice.

Yield: 6 servings (serving size: 3/4 c. stir-fry and 1 c. rice).
CALORIES: 590 (25% from fat); FAT 16.7 g (sat 2.7 g, mono 6.8g, poly 6g); PROTEIN 36.9g; CARBS 71.4g; FIBER 3.3g; CHOL 66 mg; IRON 3.8mg; SODIUM 591 mg; CALC 75 mg.