Ingredients

• 2 Tbsp. Hoisin sauce
• 1 Tbsp. reduced sodium soy sauce
• 1 tsp. rice vinegar
• 1/4 cup fat-free, reduced-sodium chicken broth
• 1 Tbsp. cornstarch
• 1/4 tsp. toasted sesame oil
• 1 Tbsp. peanut or canola oil, divided
• 3/4 lb. chicken cutlets, cut into 1/2” cubes
• 1 green bell pepper, cut in 1/2” dice
• 1 red bell pepper, cut in 1/2” dice
• 1 green chile pepper, thinly sliced
• 1 garlic clove, chopped
• 1 can (8 oz.) diced or sliced water chestnuts, rinsed and drained
• 1/4 cup coarsely chopped walnuts

Directions

1. In a small bowl, combine the hoisin sauce, soy sauce, vinegar, broth and cornstarch. Mix in the sesame oil. Set the seasoning sauce aside.
2. Set a wok or large frying pan over high heat. Drizzle in 2 teaspoons of the canola oil, swirling to coat the cooking surface. Stir-fry the chicken until it is white. Turn it out onto a plate.
3. Add the remaining oil to the pan. Stir-fry the green, red, and chile peppers, and the garlic, for 2 minutes. Return the chicken to the pan. Add the water chestnuts and walnuts. Restir the seasoning sauce and add. Stir-fry until the chicken is cooked through. Serve immediately, along with cooked rice, preferably brown.