Chicken Mixture:
6 Chicken breast halves (4 ounces, each) skinned, boned and cut into 1/2-inch cubes
3/4 cup peanuts
3/4 cup green onions, cut on the diagonal into 1/2-inch slices
3 cloves garlic minced
1/4 teaspoon Chinese Chili Sauce

Sauce:
3/4 cup rich chicken broth
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons rice vinegar
1 tablespoon cornstarch

2 tablespoons peanut oil

In a bowl, toss together Chicken Mixture. In another bowl, stir together Sauce ingredients.

In a wok or skillet, heat oil over high heat until sizzling hot. Add chicken mixture and toss and turn until chicken becomes opaque, about 1 to 2 minutes. Add the Sauce ingredients and continue stir frying, over high heat, until sauce thickens slightly, about 2 minutes. Serve over steamed rice. Serves 6.

Notes for Advance Preparation:
-Chicken can be cut 1 day earlier and stored in the refrigerator.
-Sauce can be assembled earlier in the day (omitting the cornstarch) and stored in the refrigerator. Stir in the cornstarch before using.

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