Hoisin Chicken with Peanuts
Weight Watchers Points: 8 per serving
1 lb. boneless, skinless chicken breasts, cut into thin strips
3 Tbsp. hoisin sauce
2 Tbsp. cornstarch
1/2 c. chicken broth
2 Tbsp. rice vinegar
2 Tbsp. sugar
1 tsp. ground ginger
1 tsp. chili-garlic sauce
1 Tbsp. Canola oil
2 garlic cloves, minced
1 yellow or orange bell pepper, chopped
1 medium onion, diced
1/4 c. unsalted, dry-roasted peanuts
2 c. cooked brown rice, kept warm.
Combine the chicken, 1 Tbsp. hoisin sauce and 1 Tbsp. cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 2 Tbsp. hoisin, 1 Tbsp. cornstarch, broth, vinegar, sugar, ginger and chili-garlic sauce in a small bowl; set aside.
Heat a wok over medium-high heat. Swirl in the oil, then add the chicken. Stir-fry until almost cooked through, about 2 to 3 minutes. Add the garlic and stir-fry for 15 seconds. Add the bell pepper, carrots and peanuts, and cook for 2 minutes. Add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils and thickens and the chicken is cooked through, about 2 minutes.
Serve over rice.
NOTES: I'm such a sucker for Asian food. This dish is absolutely fantastic and I I'm making it again soon. The sweetness of the veggies and hoisin, the savory of the garlic and chicken and then the addition of peanuts give this dish a good balance of flavors and textures.