Recipe by AndreaVT96
I've made this several times and we really enjoy it. I believe it came from a Weight Watchers cookbook, but I can't quite remember. It has 6 WW points, if you are following that program. Even if you're not, it's great, and I think even better than what you'd get in a restaurant. My husband, who is definitely anti-diet food anything, really likes it.
Top Review by justcallmetoni
I made a wonderful variation on this dish and rather than post a near duplicate will comment here. I loved this recipe and found it both easy to prepare and satisfying. In my own meal, I made three minor changes on the vegetables 1) cutting the carrots on the diagonal and then into match sticks, 2) used a combination of red and green peppers and 3) added 1 stalk of sliced celery. If you are looking to conserve points, omit the peanuts and save a point. Dinner will still be great. SO glad this recipe is posted. Thanks!!
- 1 lb chicken breast, cut into strips
- 3 tablespoons hoisin sauce
- 2 tablespoons cornstarch
- 1⁄2 cup chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 teaspoons chili-garlic sauce
- 1 tablespoon oil
- 1 tablespoon minced peeled gingerroot
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 2 medium carrots, thinly sliced on the diagonal
- 1⁄4 cup unsalted dry roasted peanuts
Directions See How It's Made
- Combine the chicken, 1 TBSP of the hoisin sauce and 1 TBSP of the cornstarch in a bowl. Toss to coat and set aside.
- Combine remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch and the chicken broth, rice vinegar, sugar and chili garlic sauce and set aside.
- Heat a large, deep skillet over medium heat. Add oil. Then add chicken. Stir fry until almost done, 2-3 minutes.
- Add ginger and garlic, stir-fry about 15 seconds.
- Add pepper, carrots and peanuts. Stir-fry until crisp-tender about 2 minutes.
- Add hoisin sauce mixture and cook, stirring constantly until it boils and thickens and chicken is done (about 2-3 minutes).
- Serve with rice, if desired.