Szechuan Chicken with Peanuts

Here’s my #1 favorite, from Weight Watchers’ Take Out Tonight cookbook. I love that cookbook!!! I often double this so I will have leftovers.

This one is "great" on the Loren rating scale.

Szechuan Chicken with Peanuts
Makes 4 servings

1 lb skinless boneless chicken breasts, cut into thin strips
3T hoisin sauce (available in the Asian foods aisle)
2T cornstarch
½ c low-sodium chicken broth
2T rice vinegar
2T sugar
2t chili-garlic sauce (available in the Asian foods aisle)
1T canola oil
1T minced peeled fresh ginger
2 garlic cloves, minced
1 green bell pepper, seeded & chopped
2 med carrots, thinly sliced on a diagonal
¼ c unsalted, dry-roasted peanuts (I never get the salted ones because it’s too much temptation to EAT them!!!)

1. Combine the chicken, 1T of hoisin sauce, and 1T of cornstarch in a Ziploc bag; toss well to coat & set aside. Combine the remaining 2T hoisin sauce, 1 T cornstarch, the broth, vinegar, sugar, and chili-garlic sauce in a small bowl; set aside.
2. Heat a nonstick wok or large, deep skillet over med-high heat until a drop of water sizzles. Swirl in the oil, then add the chicken. Stir-fry until almost cooked through, 2-3 min. Add the ginger & garlic; stir-fry until fragrant, about 15 seconds. Add the bell pepper, carrots, and peanuts; stir-fry until crisp-tender, about 2 minutes. Add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils & thickens, and the chicken is cooked through, about 1 minute.

Per serving (1 cup): 302 cal, 11g fat, 2g sat fat, 64mg chol, 392mg sod, 24g carb, 3g fiber, 27g protein, 38mg calcium. 6 Points.