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low-sodium chicken broth
light soy sauce
1 - 2
Sriracha (Thai chile and garlic sauce)
boneless, skinless chicken breast, cut into 1-inch chunks
sliced white mushrooms
sweet red pepper, seeded and chopped
medium onion, peeled and chopped
ribs celery, chopped
(8 ounces) diced water chestnuts, drained
cooked white rice
In a medium bowl, mix together broth, soy sauce, vinegar, cornstarch, sugar and Sriracha sauce. Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat. Add chicken and stir-fry for 6 to 7 minutes, until no longer pink inside. Remove to a plate and keep warm. Add mushrooms, red pepper, onion and celery to skillet and stir-fry for 6 minutes until vegetables are crisp-tender. Stir in reserved broth and soy sauce mixture, water chestnuts and cooked chicken. Simmer for 2 minutes, stirring occasionally, until thickened and water chestnuts and chicken are heated through.
Sprinkle with chopped peanuts and serve with cooked white rice.
- Servings Per Recipe 6
- Fat, total(g)8
- sat. fat(g)1
- Percent Daily Values are based on a 2,000 calorie diet
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