Szechuan Chicken with Peanuts

This is wonderful! I’ve made this several times and it never disappoints.

1 lb. skinnless boneless chicken breasts, cut into strips
3 T. hoisin sauce
2 T. cornstarch
1/2 cup low-sodium chicken broth
2 T. rice vinegar
2 T. sugar
2 t. chili-garlic sauce
1 T. canola oil
1 T. minced peeled fresh ginger
2 garlic cloves, minced
1 green bell pepper, seeded and chopped
2 medium carrots, thinly sliced on a diagonal
1/4 cup unsalted, dry-roasted peanuts

Combine the chicken, 1 T. of the hoisin sauce, and 1 T. of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 2 T. of hoisin sauce, 1 T. cornstarch, the broth, vinegar, sugar and chili-garlic sauce in a small bowl; set aside.

Heat a nonstick wok or a large deep skillet over medium high heat until a drop of water sizzles. Swirl in the oil, then add the chicken. Stir fry until almost cooked through, 2-3 minutes. Add the ginger and garlic; stir-fry until fragrant; about 15 seconds. Add the bell pepper, carrots and peanuts; stir-fry until crisp-tender, about 2 minutes. Add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is cooked through, about 1 minute.

6 points per 1 cup serving