Serves: 2
Total Calories: 597

CHICKEN:
1 tablespoon rice cooking wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon kosher salt
1 tablespoon cornstarch
8 ounces boneless skinless chicken breast halves, thinly sliced

SAUCE:
3 tablespoons light soy sauce
2 tablespoons rice cooking wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce

2 tablespoons peanut oil
4 dried red chili peppers, stems removed and halved
1/2-inch piece ginger, peeled then mashed
1 clove garlic, peeled and mashed
1 green onion, cut in 1/2-inch pieces greens julienne for garnish
1/4 cup roasted peanut or cashews
2 tablespoons chicken stock
1 tablespoon cornstarch, combined with chicken stock to make a slurry
1/4 cup carrot, cut into matchstick pieces
1/4 cup celery, sliced thin on the bias
1/4 cup water chestnut, sliced

In a Zip-lock bag combine the chicken ingredients and close bag. Shake well to combine, place in a refrigerator for 20 to 30 minutes.

Combine sauce ingredients and set aside.

Heat a 10-inch Dutch oven or wok over high heat, add peanut oil, heat until almost smoking. Add red chilies, garlic, ginger, and whites of green onion for 30 seconds. Add carrots, celery, water chestnuts and chicken. Stir fry 1 to 2 minutes until chicken is white in color and lightly browned. Add the sauce and bring to a boil, add nuts and slurry, stir well. Remove from heat when sauce turns glossy. Transfer to serving platter and garnish with onion greens. Serve with hot rice.

Nutritional Facts:

Serves: 2
Total Calories: 597
Calories from Fat: 284

More Recipes from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook:
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Basic Pizza Dough
Beef Carnitas
Chicken Enchilada Casserole Verde
Chicken Marsala
Kung Pao Chicken
Lamb Stuffed Grape Leaves
Pico de Gallo
Pork Carnitas in a Dutch Oven
Quick French Onion Soup
Red and White Fish Tacos
Sausage Stuffed Manicotti*
Tandori Chicken
Tropical Fruit Salsa*
Turkey and Shrimp Won Tons
Won Ton Soup