Kung Pao Chicken

2 Tbsp soy sauce
2 Tbsp chili garlic sauce
3 Tbsp rice vinegar
2 tsp cornstarch
1 packet Sweet'N Low

12 oz chicken breast, cut into bite-sized pieces
2 tsp chopped garlic
1 large onion, thinly sliced
1 8-oz package sliced mushrooms
1 can sliced water chestnuts, drained

Whisk the first 5 ingredients together in a small bowl, and set aside.

Coat non-stick skillet with cooking spray. Add chicken and garlic, and cook until chicken has browned.

Add onion and mushrooms, and cook until onions begin to soften and mushrooms wilt.

Drain any excess liquid from pan, and add sauce mixture and water chestnuts. Toss contents of pan well, to evenly coat with sauce. Stir until sauce begins to thicken.

Very good served over brown rice or shirataki nooodles.


Number of Servings: 4

Recipe submitted by SparkPeople user RCARPENTER2.