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Ingredients

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Directions

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  • In a medium bowl, mix together broth, soy sauce, vinegar, cornstarch, sugar and Sriracha sauce. Set aside.

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  • 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.

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  • Sprinkle with chopped peanuts and serve with cooked white rice.

Nutrition Facts

373 calories; 8 g total fat; 1 g saturated fat; 68 mg cholesterol; 339 mg sodium. 42 g carbohydrates; 5 g fiber; 33 g protein;

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