Sichuan-Style Stir-Fried Chicken With Peanuts

Ingredients

• 1 teaspoon chili paste depending on your taste pref with garlic
• 6 cups rice long-grain hot cooked
• 1 teaspoon cornstarch 
• 1.3 teaspoons cornstarch 
• 1 teaspoon sesame oil dark
• 0.8 cup roasted peanuts unsalted
• 0.5 cup fat-skimmed beef broth fat-free
• 1.5 tablespoons ginger fresh minced peeled
• 7 cloves garlic minced
• 1 cup spring onion sliced ()
• 2 tablespoons spring onion minced
• 2 tablespoons soy sauce low-sodium
• 2.5 tablespoons soy sauce low-sodium
• 2 tablespoons rice wine 
• 1.5 pounds chicken breast boneless skinless cut into bite-size pieces
• 2 tablespoons sugar 
• 2 tablespoons vegetable oil divided
• 1.5 cups water chestnuts drained sliced
• 1 tablespoon worcestershire sauce black chinese

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

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 chile 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.