• ½ cup low-sodium chicken broth
• 2 tablespoons light soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 to 2 teaspoons Sriracha (Thai chile and garlic sauce)
• 1 tablespoon canola oil
• 1½ pounds boneless, skinless chicken breast, cut into 1-inch chunks
• 8 ounces sliced white mushrooms
• 1 sweet red pepper, seeded and chopped
• 1 medium onion, peeled and chopped
• 3 ribs celery, chopped
• 1 8-ounce can diced water chestnuts, drained
• ¼ cup chopped peanuts
• 3 cups cooked white rice

1. In a medium bowl, mix together broth, soy sauce, vinegar, cornstarch, sugar and Sriracha sauce. Set aside.
2. Heat oil in a large nonstick skillet or wok over medium-high heat. Add chicken and stir-fry for 6 to 7 minutes, until no longer pink inside. Remove to a plate and keep warm. Add mushrooms, red pepper, onion and celery to skillet and stir-fry for 6 minutes until vegetables are crisp-tender. Stir in reserved broth and soy sauce mixture, water chestnuts and cooked chicken. Simmer for 2 minutes, stirring occasionally, until thickened and water chestnuts and chicken are heated through.
3. Sprinkle with chopped peanuts and serve with cooked white rice.

Makes: 6 servings