Marinade
2 Tbsp low sodium soy sauce
2 Tbsp rice wine or sake
(I had neither so I used the 2 ingredients on the next line)
1 Tbsp rice wine vinegar and 1 T vermouth cooking white wine
1 tsp cornstarch
1 tsp dark sesame oil (didn't have so I used 1 tsp Jalapeno olive oil)
1 1/2 pounds skinless, boneless chicken breasts cut into bite sized pieces
Mix all ingredients above and set in refrigerator for 20 minutes. While that is marinating make in 2 seperate bowls sauce 1 and sauce 2.
Sauce 1
1 1/4 tsp cornstarch
1 1/2 Tbsp minced fresh ginger or 1 Tbsp dried ginger
1 1/2 Tsp minced garlic (7 cloves) you should probably lessen this some
1 tsp chile paste with garlic or (1/2 tsp chile powder with 1/2 tsp water)
Sauce 2
1/2 cup fat free less sodium chicken broth
2 Tbsp sugar
2 1/2 Tbsp low sodium soy sauce
2 Tbsp rice wine or sake (see substitution above)
1 Tbsp Chinese black vinegar or worcestershire sauce
Once sauces are put together set them aside and cook the chicken with marinade for aprox 4 to 7 minutes until thoroughly cooked. Add
sauce 1 and heat for 15 seconds and then add
sauce 2 . Cook until thickened slightly.
1 1/2 Cup drained sliced water chestnuts
1 Cup sliced green onion tops
3/4 Cup unsalted dry roasted peanuts
2-3 cups long grain rice cooked, serve warm
While the chicken and sauces are cooking chop the onion tops. Add the onion, water chestnuts, and peanuts to the chicken sauce. Cook until warmed and serve over a bed of rice.
1 suggestion I would maybe do a little less of the soy sauce and garlic and maybe add a little water to thin out sauce otherwise it was a good recipie even with my substitutions. (I had no peanuts or waterchestnuts either since my kids won't eat those.)
