- 1 of 3 In a medium bowl, mix together broth, soy sauce, vinegar, cornstarch, sugar and Sriracha sauce. Set aside.
- 2 of 3 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.
- 3 of 3 Sprinkle with chopped peanuts and serve with cooked white rice.
Servings Per Recipe: 6
Per Serving: 373 kcal cal., 5 g fiber, 1 g sat. fat, 68 mg chol., 8 g Fat, total, 42 g carb., 33 g pro., 339 mg sodium