In a bowl, mix together soy sauce, 1 tbsp. oil and 1 tbsp. of the cornstarch/water mixture. Mix well.
Add the rabbit, toss in the sauce, and let marinate in the fridge for 30 minutes.
In another small bowl, mix together 1 tbsp. soy sauce, 1 tbsp. oil, 1 tbsp. cornstarch/water mixture, the chile paste, vinegar and brown sugar. Into that bowl add the green onions, garlic, water chestnuts and peanuts.
Heat a medium sized skillet over medium and add the sauce. Allow sauce to warm up. Don’t boil.
While the sauce is heating up, remove rabbit from the marinade and sauté in a large skill until meat is cooked through, then add the meat to the sauce and allow to simmer until sauce thickens.
Serve over rice.