Recipe by MsSally
Got this from the daily email from HG. This looks really good. Saved here for safekeeping.
Top Review by kitchenettediner
Very tasty! I only used 3 tbs of low sodium soy sauce to cut back on the sodium and it still tastes great! Also, as another suggested, using pre-cut broccolli slaw instead of celery and some of the other veggies saves time.
- 1 lb boneless skinless chicken breast (cubed)
- 1 cup mushroom (cut in chunks)
- 1 cup bell pepper (cut in chunks red and or or green)
- 3⁄4 cup celery (chopped)
- 3⁄4 cup onion (chopped)
- 8 ounces water chestnuts (drained or sliced)
- 4 tablespoons light soy sauce
- 3 tablespoons rice vinegar
- 4 teaspoons splenda no calorie artificial sweetener, granulated
- 1 tablespoon cornstarch
- 2 tablespoons dry-roasted unsalted peanuts (chopped)
- 2 teaspoons garlic (minced)
- 2 teaspoons red chili sauce (add more for extra spice!)
- red pepper flakes, to taste
Directions See How It's Made
- Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside.
- Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
- Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes.
- Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
- Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes.