Kung Pao Chicken

Matt's little brother and his girlfriend came over for dinner last night before we headed out to catch our favorite Pink Floyd cover band. Trying to decide what to make for a diabetic who eats like a house was a bit challenging. But with all of the veggies I had in the fridge, a stir fry seemed like a great idea. This recipe is one of my favorites to make and it gave me a chance to use my wok. I received this recipe via email from hungry-girl.com.

Ingredients (I doubled it for 4 people):
2 tsp. sesame oil
8 oz. raw boneless skinless lean chicken breast, cubed
3/4 cup mushroom chunks
3/4 cup bell pepper chunks (red and/or green)
1/2 cup chopped broccoli
1/2 cup chopped onion
1/4 cup sliced & halved canned water chestnuts
2 tbsp. reduced-sodium/light soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetener, granulated
1/2 tbsp. cornstarch
1 tbsp. chopped dry-roasted unsalted peanuts
1 tsp. minced garlic
1 tsp. red chili sauce (add more for extra spice!)
salt, pepper and red pepper flakes; to taste

Begin by combining 2 tbsp. of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside.

Add the sesame oil to the wok and bring to medium-high heat. Add chicken, mushrooms, bell peppers, broccoli, onion, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes. Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.

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.

Serve with brown jasmine rice.

WW Points per serving: 4.5 points (Without rice. 1 C brown rice adds 4 points.)