- 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-inch cubes
- 1 green bell pepper, cut in 1/2-inch dice
- 1 red bell pepper, cut in 1/2-inch 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
- In a small bowl, combine the hoisin sauce, soy sauce, vinegar, broth and cornstarch. Mix in the sesame oil. Set the seasoning sauce aside.
- 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.
- 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.
Nutritional Information Per Serving:
Fat: 10 grams
Saturated Fat: 1 grams
Fiber: 5 grams
Sodium: 378 miligrams
Protein: 22 grams
Carbohydrates: 17 grams