Ingredients
10 ounces boneless chicken breast halves with skin removed, cut into 1/2-inch pieces
5 teaspoons reduced-sodium soy sauce
2 teaspoons dry sherry
2 teaspoons toasted sesame oil
3 tablespoons water
2 tablespoons rice vinegar
1 tablespoon granulated sugar or Granulated Brown. (Or sugar substitute)
1 teaspoon cornstarch
4 teaspoons canola oil
4 dried red chile peppers,
4 green onions, cut into 1-inch pieces
2 whole bell peppers cut into preferable size slices
2 teaspoons grated fresh ginger
1 1/3 cups hot cooked brown rice
1/4 cup chopped unsalted dry roasted peanuts
Directions
1 In a medium bowl stir together 2 teaspoons of the soy sauce, the sherry, and sesame oil
2 Add chicken and stir until it is coated
3 Marinate at room temperature for 20 minutes.
4 Making the Sauce: Stir together the remaining 3 teaspoons soy sauce, rice vinegar, sugar, the water, and cornstarch
5 Set aside.
6 Heat 2 teaspoons of the canola oil over medium-high heat in a large skillet.
7 Add marinated chicken; stir-fry until nearly cooked through.
8 Remove chicken.
9 Add the remaining 2 teaspoons oil.
10 Add chile peppers, bell peppers and green onions
11 Stir-fry for 1 minute.
12 Stir-fry for 1 minute more.
13 Add the sauce; cook until bubbly.
14 Serve with hot cooked rice and sprinkle with peanuts.
Nutrition
PER SERVING: 303 cal., 13 g total fat (2 g sat. fat), 41 mg chol., 296 mg sodium, 24 g carb. (3 g fiber, 6 g sugars), 22 g pro.
