Recipe - Szechuan Chicken with Peanuts

Chinese food is a big trigger for me, so I was thrilled to find this recipe in the Weight Watchers Take Home Tonight cookbook.

Szechuan Chicken with Peanuts
Serves 4
1 cup = 302 calories, 11g fat, 3g fiber, 293 mg sodium

Ingredients:
1 lb boneless skinless chicken breasts, cut into thin strips
3 Tbsp hoisin sauce
2 Tbsp cornstarch
1/2 cup low-sodium chicken broth
2 Tbsp rice vinegar
2 Tbsp sugar
2 tsp chili-garlic sauce
1 Tbsp canola oil
1 Tbsp minced, peeled fresh ginger
2 garlic cloves, minced
1 green pepper, seeded and chopped
2 medium carrots, thinly sliced on a diagonal
1/4 c unsalted, dry-roasted peanuts

Directions:
1. Combine the chicken, 1 Tbsp of the hoisin sauce, and 1 Tbsp of the cornstarch in a medium bowl. Toss well to coat and set aside.

2. Combine the remaining 2 Tbsp hoisin sauce, 1 Tbsp cornstarch, broth, vinegar, sugar and chili-garlic sauce in a small bowl and set aside.

3. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the chicken. Stir-fry until almost cooked through, 2-3 minutes.

4. Add the ginger and garlic. Stir-fry until fragrant, about 15 seconds.

5. Add the bell pepper, carrots and peanuts. Stir-fry until crisp-tender, about 2 minutes.

6. Add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is cooked through, about 1 minute.

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I have kind of wimpy taste buds, so I use the chili-garlic paste somewhat sparingly. This reheats very well (unlike some other Chinese recipes that I've made where the sauce goes a bit off when refrigerated.)