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Recipe bychocoholic

PER SERVING (½ of recipe, about 1 ½ cups):
245 calories


2 tablespoons reduced-sodium/ lite soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons granulated sugar
½ tablespoon cornstarch
1 teaspoon red chili sauce, or more to taste
8 ounces raw boneless skinless lean chicken breast, cubed
teaspoon salt, or more to taste
teaspoon black pepper, or more to taste
¾ cup roughly chopped mushrooms
¾ cup roughly chopped bell peppers
½ cup chopped celery
½ cup chopped onion
1 teaspoon minced garlic
¼ cup canned sliced water chestnuts, drained and halved
1 tablespoon chopped dry-roasted unsalted peanuts
Optional: crushed red pepper

Lillien, Lisa (2011-03-29). Hungry Girl 300 Under 300: 300 Breakfast, Lunch & Dinner Dishes Under 300 Calories (Kindle Locations 3308-3313). St. Martin's Press. Kindle Edition.

  • To make the sauce, in a small bowl, combine 2 tablespoons cold water with soy sauce, vinegar, sugar, cornstarch, and chili sauce.
  • Stir until all ingredients have dissolved. Set aside.
  • Spray a large skillet or wok with nonstick spray, and bring to medium-high heat on the stove.
  • Season chicken with salt and black pepper and add to the skillet or wok.
  • Add mushrooms, bell peppers, celery, onion, garlic, and 2 tablespoons water.
  • Stirring occasionally, cook for about 5 minutes, until chicken is fully cooked but still tender.
  • Add water chestnuts and peanuts to the skillet/ wok.
  • Raise heat to high, give sauce a stir, and add it to the skillet /wok as well.
  • Mix until sauce has thickened and coated chicken-veggie mixture.
  • If you like, season to taste with salt, black pepper, and crushed red pepper. Enjoy!

MAKES 2 SERVINGS - 245 calories





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