Szechuan Chicken in Peanut Sauce

IngredientsPreparation:

• ¼ cup carrotsPrepare rice as directed on package
• ¼ cup celerywhile cooking chicken.
• 3 oz skinless chicken breast
• ½ tsp oil, sesame Make a sauce by mixing soy sauce,
• ½ Tbl peanut butter, naturalsplenda, sesame oil, peanut butter,
• ¼ cup rice, brown cookedvinegar, garlic powder, and cayenne
• 2 tsp vinegar, red winepepper in a small bowl until smooth.
• ¼ cup water chestnutsSet aside.
• 1 tsp soy sauce, lite
• 2 tsp garlic
• ½ tsp splenda (optional)
• ½ tsp ginger
• ½ tsp oil, high oleic safflower
Spices / Flavoring

 • ¼ tsp cayenne pepper
• ¼ tsp garlic powder

Preparation:
Prepare rice as directed on package while cooking chicken. Make a sauce by mixing soy sauce, splenda, sesame oil, peanut butter, vinegar, garlic powder, and cayenne pepper in a small bowl until smooth. Set aside.

Heat wok or frying pan over medium
heat and add high oleic oil. Swirl in
pan. Add chopped garlic and ginger.
Add chicken, stir to coat with oil. Add
julienned celery, carrots and water
chestnuts. Stir to coat vegetables.
Stir-fry until chicken is cooked (about
5 minutes).

Pour peanut sauce over mixture and
stir to coat. Serve over rice.

Enjoy!