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

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 chile paste with garlic

Remaining Ingredients:

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

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

Yield:  6 servings (serving size: ¾ cup stir-fry and 1 cup rice)