Hungry Girl Kung Pow Chicken

Ingredients

• 1 lb boneless skinless chicken breast (cubed)
• 1 cup mushroom (cut in chunks)
• 1 cup bell pepper (cut in chunks red and or or green)
• 3/4 cup celery (chopped)
• 3/4 cup onion (chopped)
• 8 ounces water chestnuts (drained or sliced)
• 4 tablespoons light soy sauce
• 3 tablespoons rice vinegar
• 4 teaspoons splenda no calorie artificial sweetener, granulated
• 1 tablespoon cornstarch
• 2 tablespoons dry-roasted unsalted peanuts (chopped)
• 2 teaspoons garlic (minced)
• 2 teaspoons red chili sauce (add more for extra spice!)
• salt
• pepper
• 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. Stirring occasionally, cook for about 5 minutes.

4. 4

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

5. 5

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