SICHAUN STIR FRY CHICKEN

MARINADE: 2 Tablespoons Low Sodium Soy Sauce 2 Tablespoons Rice Wine or Sake 1 Teaspoon Cornstarch 1 Teaspoon Dark Sesame Oil 1 1/2 Pounds Skinless, Boneless Chicken Breasts, cubed STIR FRY OIL: 2 Tablespoons Vegetable Oil, divided SAUCE: 1/2 Cup Fat Free, Less Sodium, Chicken Broth 2 Tablespoons Sugar 2 1/2 Tablespoons Low Sodium Soy Sauce 2 Tablespoons Rice Wine or Sake

1 Tablespoon Chinese Black Vinegar or Worcestershire sauce 1 1/4 Teaspoons Cornstarch 1 Teaspoon Dark Sesame Oil 2 Tablespoons Green Onions, minced 1 1/2 Tablespoons Fresh Ginger, peeled and minced 1 1/2 Tablespoons Garlic, minced 1 Teaspoon Chile Paste REMAINING INGREDIENTS: 1 1/2 Cups Water Chestnuts, sliced and drained 1 Cup Green Onions, sliced 3/4 Cups Dry Roasted Peanuts, unsalted 6 Cups Cooked White Rice

MARINADE: Combine all the ingredients in a bowl and chill for 20 minutes. Heat 1 tablespoon oil in a non-stick pan or wok. Add the chicken mixture, stir-fry for 4 minutes or until chicken is cooked through. Remove and set aside. SAUCE: Combine first 7 ingredients in a bowl. Heat remaining oil in the pan, add the next 4 ingredients and stir-fry for 15 seconds. Add the broth mixture and cook 1 minute or until it get thick. Stir in chicken and the next 3 ingredients. Cook 1 minute or until heated through. Serve over the rice.

SERVINGS 6; CALORIES 590; FAT 16.7 g; PROTEIN 36.9 g; CARBS 71.4 g; FIBER 3.3 g; CHOL 66 mg; IRON 3.8 mg; SODIUM 591 mg; CALC 75 mg SERVING SIZE= 3/4 Cup Stir Fry, 1 Cup Rice

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Updated 03/19/02