1 egg white
2 tsp cornstarch
Pinch salt
1/2 lb boneless skinless chicken breast, cut into 3/4" cubes
1 TBS Hoisin sauce
1 TBS rice vinegar
2 tsp reduced sodium soy sauce
1 tsp Splenda
1/2 tsp hot chili paste (crushed red pepper flakes can be substituted)
1 garlic clove, minced
2 tsp peanut oil
4 dried scechuan chile peppers, seeds removed and discarded
3 cups steamed broccoil florets
1/4 cup unsalted dry roasted peanuts, coarsely chopped (optional)

In a medium bowl, whisk the first 3 ingredients until smooth. Add the chicken and stir to coat. Refrigerate, covered for about 30 minutes.

In a small bowl, combine the hoisin through the garlic with 3 TBS of water. In a large nonstick skillet or wok, heat oil. Add the peppers and cook, stirring as needed until peppers are blackened, about 1 minute. With a slotted spoon, transfer the peppers to a plate, reserving the oil in the skillet.

Return the skillet to the heat; add the chicken mixture. Cook tossing lightly, until the chicken becomes translucent (do not brown), 1-2 minutes. Transfer chicken and juices to a plate and keep warm.

Return the skillet to the hear; add the hoisin sauce mixture and cook, stirring constantly, about 30 seconds. Stir in the chicken, broccoli and peppers; cook, stirring gently until heated through, 2-3 minutes. Sprinkle with the peanuts, serve at once.


Makes 4 servings 4 points