Chicken with Peanut Curry Sauce

1 small can sliced water chestnuts, drained
6 oz boneless, skinless chicken breast, cut into cubes
1 green pepper, chopped
1 c frozen edamame, without shell
1/4 tsp sesame oil

Sauce
2 T lime juice
1/2 c low-sodium chicken stock
6 oz light coconut milk
2 t Splenda (more or less to taste)
1 T red curry paste
2 T smooth peanut butter
5 peanuts, chopped

Heat oil in a large frying pan over medium-high heat.

Add chicken and sauté until almost cooked through, stirring occasionally, about 5 minutes.

Add chopped pepper and continue cooking until chicken is cooked through.

While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce.

Pour sauce into frying pan, stir to combine.

Turn heat up to high and bring to boil, stirring occasionally.

Reduce heat and add edamame and water chestnuts. Simmer until sauce thickens slightly, about 6 to 8 minutes.

Serve over rice or pasta (not included in nutrition info).

Makes 6 servings.