Ingredients

• 1 pound large sea scallops, cut in half
• 1 pound fresh or 2 (9-ounce) packages frozen sugar snap peas, thawed
• 3 cups hot cooked long-grain rice
• 2 (8-ounce) cans sliced water chestnuts, rinsed and drained
• 3/4 cup fat-free, less-sodium chicken broth
• 3/4 cup dry-roasted peanuts
• 1/4 cup low-sodium soy sauce
• 3 tablespoons sake (rice wine)
• 3 tablespoons minced green onions
• 3 tablespoons minced garlic
• 2 tablespoons sugar
• 2 tablespoons Chinese black vinegar or Worcestershire sauce
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 1 teaspoon dark sesame oil
• 1 1/2 teaspoons chili paste with garlic (such as sambal oelek)