What's to Eat? Wednesday: One of My Pantry Cleaning Meals

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As you guys know, I have been trying to clean out my pantry and I had A LOT of rice. One of the ways I found to get rid of it was with this recipe. It sounds like a lot of ingredients, but seriously it's something you will make it over and over again so it won't even matter. It's super fast to make as well so one thing I would recommend is to have everything ready to toss in before hand. Try it - it's yummy. Now I just need a recipe for crab rangoons - they are my ultimate weakness when it comes to Chinese food!

Sichuan Style Stir-Fried Chicken

Marinade

2 tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1½ pounds skinless, boneless chicken breasts, cut into bite-size pieces

Stir-Frying Oil

2 tablespoons vegetable oil, divided

Sauce

½ cup fat-free, less-sodium chicken broth
2 tablespoons sugar
2½ tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 tablespoon Chinese black vinegar or Worcestershire sauce
1¼ teaspoons cornstarch
1 teaspoon dark sesame oil
2 tablespoons minced green onions
1½ tablespoons minced peeled fresh ginger
1½ tablespoons minced garlic (about 7 cloves)
1 teaspoon chili paste with garlic

Remaining Ingredients

1½ cups drained, sliced water chestnuts
1 cup (½ inch) sliced green onion tops
¾ cups unsalted, dry roasted peanuts
6 cups hot cooked long-grain rice

To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.

Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken in done. Remove from pan; set aside.

To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.

Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.