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Sichuan Chicken w/Peanuts

Cummulative Rating

Servings
Makes 4-6 servings.
Difficulty
Medium
Ingredients

2 Tablespoons gf soy sauce
2 Tablespoons dry white wine
1 teaspoon cornstarch
1teaspoon sesame oil
3 chicken breasts, boneless, skinless & cut into bite-size pieces
2 Tablespoons vegetable oil, divided
1/2 cup gf chicken stock
2 Tablespoons sugar
1-1/2 Tablespoons gf soy sauce
2 Tablespoons dry white wine
1 Tablespoon gf worcestershire sauce
1-1/4 teaspoons cornstarch
1 teaspoon sesame oil
2 green onions, minced
1 teaspoon ground ginger
1-1/2 Tablespoons garlic, minced
1/4 teaspoon hot chile oil
One 5 ounce can water chestnuts, drained and sliced
4 green onions, sliced into 2" pieces
3/4 cup dry roasted peanuts, unsalted
6 cups hot cooked long-grain white rice
Directions
In a medium bowl combine first 5 ingredients. Cover and refrigerate for 20 minutes.

In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken mixture; stir-fry for about 5 minutes or until chicken is done. Remove from pan; tent with foil and set aside.

In a small bowl combine gf broth, sugar, gf soy sauce, wine, gf worcestershire sauce, cornstarch, and sesame oil. Stir well with a whisk.

Heat remaining vegetable oil in skillet. Add 2 tablespoons minced green onions, ginger, garlic and chile oil. Stir-fry for about 30 seconds. Add broth mixture and cook for 1 minute or until thickened slightly, stirring constantly.

Stir in cooked chicken, water chestnuts, sliced green onions and peanuts. Cook for one minute or until thoroughly heated. Serve over rice.
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