Ingredients
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1 cup bell pepper (cut in chunks red and or or green)
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3/4 cup celery (chopped)
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3/4 cup onion (chopped)
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8 ounces water chestnuts (drained or sliced)
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4 tablespoons light soy sauce
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3 tablespoons rice vinegar
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4 teaspoons splenda no calorie artificial sweetener, granulated
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1 tablespoon cornstarch
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2 teaspoons garlic (minced)
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2 teaspoons red chili sauce (add more for extra spice!)
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salt
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pepper
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red pepper flakes, to taste
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1 lb boneless skinless chicken breast (cubed)
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1 cup mushroom (cut in chunks)
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2 tablespoons dry-roasted unsalted peanuts (chopped)
Instructions
- 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.