Directions:
- Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce - stir well until all ingredients have dissolved. Set sauce aside.
- Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
- Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes.
- Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
- Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.38 Kcal (1128 kJ) | ||
| Calories from fat | 61.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 11% | |
|---|---|---|---|
| Cholesterol | 70.66mg | 24% | |
| Sodium | 1411.81mg | 59% | |
| Potassium | 706.47mg | 15% | |
| Total Carbs | 26.02g | 9% | |
| Sugars | 7.44g | 30% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 29.06g | 58% | |
| Vitamin C | 53.6mg | 89% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 21.3mg | 118% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.95 Kcal (293 kJ) | ||
| Calories from fat | 16.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 11% | |
|---|---|---|---|
| Cholesterol | 18.35mg | 24% | |
| Sodium | 366.58mg | 59% | |
| Potassium | 183.44mg | 15% | |
| Total Carbs | 6.76g | 9% | |
| Sugars | 1.93g | 30% | |
| Dietary Fiber | 1.05g | 16% | |
| Protein | 7.55g | 58% | |
| Vitamin C | 13.9mg | 89% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 5.5mg | 118% | |
| Calcium | 10.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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