• 1 lb. boneless chicken breasts, cut into strips
• 3 tbsp. hoisin sauce (sometimes I substitute soy sauce as hoisin has a lot of sugar)
• 2 tbsp. cornstarch
• 1/2 cup low-sodium chicken broth (I use an organic, low-sodium broth)
• 2 tbsp. unseasoned rice vinegar
• 2 tbsp. sugar (could use Splenda but I did not add)
• 2 tsp. Thai chili sauce
• 1 tbsp. canola oil (I use less)
• 1 tbsp. fresh ginger, minced (use fresh if you can – it really gives some nice flavor to this dish)
• 2 garlic cloves, minced
• 1 green bell pepper, seeded and chopped (sometimes I use a Poblano for a little heat)
• 2 medium carrots, thinly sliced on a diagonal
• 1/4 cup unsalted, dry-roasted peanuts
• other vegetables such as water chestnuts, bamboo shoots, bean sprouts or any vegies you would like

Combine the chicken strips, 1 tbsp. of the hoisin (or use a lite soy sauce) and 1 tbsp. cornstarch in a medium bowl.  Toss to coat and set aside.  Combine the remaining 2 tbsp. hoisin (or lite soy sauce), 1 tbsp. cornstarch, the broth, vinegar, sugar, and chili sauce in a small bowl and set aside.

Heat a nonstick skillet over medium high heat.  Stir-fry the chicken for about 2 to 3 minutes; remove and keep warm.  Add the ginger and garlic and stir-fry until fragrant, about 1 minutes.  Add the pepper, carrots and peanuts and stir-fry until tender.   This time when I made this recipe I added water chestnuts and bamboo shoots.   Add the sauce mixture and cook, stirring constantly, until the mixture boils and thickens.  Finally add the chicken and heat through.

Serves 4: Old Points Value is 6 per serving

Comment:  I put the carrots in the microwave for a minute or two, as I like this vegetable cooked more.

Recipe by cookingwithauntjuju.com