Spicy Chicken Stir Fry

• 13 cup cold water
• 1 12 teaspoons cornstarch
• 1 12 tablespoons seasoned rice vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon honey
• 1 -3 tablespoon Thai sweet chili sauce
• nonstick cooking spray (such as Pam)
• 8 ounces boneless skinless chicken breasts, cubed
• 3 cups stir fry vegetables, frozen
• 1 teaspoon garlic, minced
• 13 cup unsalted dry roasted peanuts
• 14 cup water

1. Combine 1 tablespoon water and cornstarch until smooth*.
2. Add vinegar, soy sauce, honey, chili sauce and remaining water.
3. Set aside.
4. If substituting another type of chili sauce, be cautious.
5. Sweet Thai is not as hot as others.
6. Heat a large non-stick pan or wok over high heat until hot.
7. Remove from heat and spray with non-stick.
8. Return to heat.
9. Add chicken.
10. Stir fry until it gets a little golden.
11. Add veggies, garlic, peanuts and 1/4 cup water.
12. Stir fry until veggies are thawed and hot.
13. Stir sauce and add to pan.
14. Bring to a boil.
15. Cook, stirring until sauce thickens slightly and coats all.
16. Serve immediately.

cold water, cornstarch, rice vinegar, soy sauce, honey, sweet chili sauce, nonstick cooking spray, chicken breasts, vegetables, garlic, peanuts, water

Taken from www.food.com/recipe/spicy-chicken-stir-fry-432753 (may not work)