Hungry Girl Kung Pao Chicken 4 Ww Pts.

Ingredients

• 8 ounces boneless skinless chicken breasts, cubed
• 3/4 cup mushroom, cut into chunks
• 3/4 cup red bell pepper or green bell pepper, cut into chunks
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/4 cup canned water chestnut, sliced, halved
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons water, cold, divided
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons no calorie artificial sweetener, Splenda granulated
• 1/2 tablespoon cornstarch
• 1 tablespoon dry-roasted unsalted peanuts, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon red chili sauce, can add more for extra spice if desired
• salt, to taste
• pepper, to taste
• red pepper flakes, to taste

Directions

1. 1

   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.

2. 2

   Spray a large pan or wok with nonstick spray, and bring to medium-high heat.

3. 3

   Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.

4. 4

   Stirring occasionally, cook for about 5 minutes.

5. 5

   Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.

6. 6

   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.

7. 7

   Season to taste with salt, pepper, and red pepper flakes.

8. 8

   Enjoy!