1 cup reduced sodium chicken broth
2/3 cup sake
6 Tablespoons hoisin sauce
4 Tablespoons reduced sodium soy sauce
4 Tablespoons corn starch
4 Tablespoons honey
3 teaspoons Asian sesame oil
1 1/4 pounds chicken breast cut into 1/2 inch pieces
2 scallions, chopped
1 Tablespoon grated ginger
1/4 teaspoon crushed red pepper
1 (8-ounce) can sliced water chestnuts
1 1/4 cup unsalted dry roasted peanuts
Combine the broth, sake, hoisin sauce, soy sauce, cornstarch, and honey in a bowl; mix well.
Heat a large nonstick skillet or wok over medium high heat until a drop of water sizzles.
Pour in 2 teaspoons of the oil and swirl to coat the pan, then add the chicken.
Stir-fry until the chicken is cooked through, 4-5 minutes.
Transfer the chicken to a plate.
Add the remaining 1 teaspoon oil to the skillet and swirl to coat the pan.
Add the scallions, ginger, and crushed red pepper; stir-fry until fragrant, about 30 seconds.
Add the water chestnuts and peanuts; stir fry until heated through, about 1 minute.
Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute.
Add the chicken and cook until heated through, about 1 minute longer.
Serve over rice (nutritional information figured without the rice)