Chicken Peanut and Red Pepper Thai Stir-Fry

3 3/4 teaspoons cornstarch, divided
2 Tbs low-sodium soy sauce, divided
2 tsp dry sherry
1 tsp rice vinegar
s3/4 tsp sugar
1/2 tsp hot pepper sauce
1 pound chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped peanuts (or cashews)
2 Tbs canola oil
2 cups julienne-cut red bell pepper (about 1 large)
1 tsp minced garlic
1/2 tsp minced peeled fresh ginger
3 Tbs thinly slice green onion

For Rice:
jasmine rice, enough to make 4-6 servings
1 small can water chestnuts
crushed red pepper flakes
S&P

Combine 1 tsp cornstarch, 1 Tbs soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

Combine remaining 2 3/4 tsp cornstarch, remaining 1 Tbs soy sauce, and chicken in medium bowl; toss well to coat.

Cook 4-6 cups of jasmine rice according to directions.  Combine cooked rice with 2+ Tbs drained chopped water chestnuts, 1/2 tsp crushed red pepper, some of the scallions, 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

Heat a large nonstick skillet over medium-high heat.  Add peanuts to pan; cook 3 minutes or until lightly toasted, stirring frequently.  Remove from pan.

Add oil to pan, swirling to coat.  Add chicken mixture to pan; saute 2 minutes or until lightly browned.  Remove chicken from pan; place in a bowl.  Add bell pepper to pan; saute 2 minutes, stirring occasionally.  Add garlic and ginger; cook 30 seconds.  Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.   Sprinkle with peanuts and green onions.

Yield: 4 servings.  I double recipe for the two of us to have leftovers.

From: Cooking Light April 2009.