Ingredients

• 2 T low sodium soy sauce
• 2 T rice wine vinegar
• 2 tsp corn starch,divided
• 1 tsp dark sesame oil
• 1 1/2 lbs chicken breast, boneless, skinless, in pieces
• 2 T oil, divided
• 1/2 cup chicken broth
• 2 T sugar
• 2 1/2 T soy sauce, low sodium
• 2 T rice wine vinegar
• 1 T worcestershire sauce
• 1 tsp dark sesame oil
• 2 T green onions, minced
• 1 1/2 T ginger, fresh, minced
• 1 1/2 T garlic, minced, about 7 cloves
• 1 tsp chili paste w/garlic
• 1 1/2 cups water chestnuts, sliced and drained
• 1 cup green onions, sliced
• 3/4 cup peanuts, unsalted, dry-roasted

Directions

1. Combine 2 T soy sauce, 2 T rice wine vinegar, 1 tsp corn starch, 1 tsp dark sesame oil, chicken breast in bowl. Cover and chill 20 minutes.

2. While it chills, mix together the sauce: 1/2 cup chicken broth, , 1 tsp corn starch, 2 T sugar, 2 1/2 T soy sauce, 2 T rice wine vinegar, 1 T worcestershire sauce, 1 tsp dark sesame oil.

3. Heat 1 T oil in wok over medium-high heat. Add chicken mixture; stir fry 4 minutes or til done. Remove from pan and set aside.

4. Heat 1 T oil in pan. Add 2 T minced green onion, fresh ginger, garlic, and chili paste. Stir fry for 15 seconds.

5. Add sauce mix (the broth mixture). Cook 1 minute or until slightly thickened, stirring constantly.

6. Stir in cooked chicken. Then add water chestnuts, sliced green onions, and peanuts.

7. Cook 1 minute or until thoroughly heated. Serve immediately over rice.

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