SZECHUAN CHICKEN IN PEANUT SAUCE

* 1/4 C Carrots, sliced thinly
* 1/4 C Celery, sliced thinly
* 2 oz Skinless Chicken Breast Meat
* 1 tsp Oil (preferably peanut or sesame)
* 1/2 Tbsp Peanut Butter (preferably natural)
* 1/4 C Brown Rice, cooked
* 2 tsp Red Wine Vinegar
* 1/4 C Water Chestnuts, sliced
* 1 tsp Soy Sauce (light, low sodium)
* 1/2 tsp Ginger
* 1/4 tsp Cayenne Pepper (or slightly more to taste)
* 1/2 Tbsp Garlic Powder, divided
* 1/2 tsp Splenda (optional)

Prepare rice as directed on the package while slicing chicken and veggies into small, bite-sized pieces.

Make a sauce by mixing soy sauce, splenda, peanut butter, vinegar, half of garlic powder, and cayenne pepper in a small bowl until smooth. Set aside.

Heat wok or frying pan over medium heat and add oil. Swirl in pan. Add ginger and other half of garlic powder, then spread around pan. Add chicken, stir to coat with oil. Add celery, carrots and water chestnuts. Stir to coat vegetables. Stir fry until chicken is done and until vegetables are heated through to your desired doneness. Pour peanut sauce over mixture and stir to coat. Serve over rice.

ENJOY!

Makes ONE serving.

Number of Servings: 1

Recipe submitted by SparkPeople user BUGCHICKLV.