Kung "pow" Chicken

Ingredients

- Marinade -

2 tbsp reduced sodium tamari

2 tbsp sake

1 tsp cornstarch

1 tsp toasted sesame oil

1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces

- Sauce -

1/2 cup reduced-sodium chicken broth

2 tbsp sugar

2-1/2 tbsp reduced-sodium tamari

2 tbsp sake

1 tbsp Bragg's liquid aminos (or Worcestershire sauce if you're not gluten-sensitive)

1-1/4 tsp cornstarch

1 tsp toasted sesame oil

2 tbsp scallions, thinly sliced

1/2 tbsp ginger, peeled and chopped finely

2 tbsp garlic, minced

1 tsp prepared chile paste with garlic

1 tbsp cooking oil (I use a blend of canola and olive oil)

1 small can water chestnut pieces (~ 3/4 cup)

1 red bell pepper, quartered and sliced*

9 scallions, green tops plus 1-inch of white part, cut into 1/2-inch lengths

1/3 cup unsalted, dry-roasted peanuts

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