Sichuan Chicken

1/2 cup low-sodium chicken broth
2 tablespoons light soy sauce
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 teaspoon sugar
1 to 2 teaspoons Sriracha (Thai chile and garlic sauce)
1 tablespoon canola oil
1-1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
8 ounces sliced white mushrooms
1 sweet red pepper, seeded and chopped
1 medium onion, peeled and chopped
3 ribs celery, chopped
1 can (8 ounces) diced water chestnuts, drained
1/4 cup chopped peanuts
3 cups cooked white rice

1. In a medium bowl, mix together broth, soy sauce, vinegar, cornstarch, sugar and Sriracha sauce. Set aside.

2. Heat oil in a large nonstick skillet or wok over medium-high heat. Add chicken and stir-fry for 6 to 7 minutes, until no longer pink inside. Remove to a plate and keep warm. Add mushrooms, red pepper, onion and celery to skillet and stir-fry for 6 minutes until vegetables are crisp-tender. Stir in reserved broth and soy sauce mixture, water chestnuts and cooked chicken. Simmer for 2 minutes, stirring occasionally, until thickened and water chestnuts and chicken are heated through.

3. Sprinkle with chopped peanuts and serve with cooked white rice.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANNE_SP.