Hungry Girl Kung Pow Chicken

Got this from the daily email from HG. This looks really good. Saved here for safekeeping.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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!)
•  salt
•  pepper
•  red pepper flakes, to taste

Directions

1. 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.
2. Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
3. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes.
4. Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
5. 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.