Szechuan Chicken With Peanuts 6 Ww Pts

• 1 lb chicken breast, cut into strips
• 3 tablespoons hoisin sauce
• 2 tablespoons cornstarch
• 1/2 cup chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 teaspoons chili-garlic sauce
• 1 tablespoon oil
• 1 tablespoon minced peeled gingerroot
• 2 garlic cloves, minced
• 1 green bell pepper, chopped
• 2 medium carrots, thinly sliced on the diagonal
• 1/4 cup unsalted dry roasted peanuts

1. Combine the chicken, 1 TBSP of the hoisin sauce and 1 TBSP of the cornstarch in a bowl. Toss to coat and set aside.
2. Combine remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch and the chicken broth, rice vinegar, sugar and chili garlic sauce and set aside.
3. Heat a large, deep skillet over medium heat. Add oil. Then add chicken. Stir fry until almost done, 2-3 minutes.
4. Add ginger and garlic, stir-fry about 15 seconds.
5. Add pepper, carrots and peanuts. Stir-fry until crisp-tender about 2 minutes.
6. Add hoisin sauce mixture and cook, stirring constantly until it boils and thickens and chicken is done (about 2-3 minutes).
7. Serve with rice, if desired.

chicken breast, hoisin sauce, cornstarch, chicken broth, rice vinegar, sugar, chiligarlic sauce, oil, gingerroot, garlic, green bell pepper, carrots, peanuts

Taken from www.food.com/recipe/szechuan-chicken-with-peanuts-6-ww-pts-239226 (may not work)