INGREDIENTS:

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, cut into bite-sizepieces

Stir-frying 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 minced green onions
1-1/2 tablespoons minced peeled fresh ginger
1-1/2 tablespoons minced garlic (about 7 cloves)
1 teaspoon Chile paste with garlic

Remaining ingredients:
1-1/2 cups drained, sliced water chestnuts
1 cup (1/2-inch) sliced green onion tops
3/4 cup unsalted, dry-roasted peanuts
6 cups hot cooked long-grain rice

INSTRUCTIONS:

Also known as kung pao chicken, this Sichuan classic, with its multi-dimensional hot-sweet and salty-sour flavors, reflects the regional style. Serve with rice and a steamed vegetable.

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

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

3. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1tablespoon 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.

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

NUTRITIONAL INFO:
CALORIES 590 (25% from fat); FAT 16.7g (sat 2.7g, mono 6.8g, poly6g); PROTEIN 36.9g; CARB 71.4g; FIBER 3.3g; CHOL 66mg; IRON 3.8mg;SODIUM 591mg; CALC 75mg