• 1 lb. boneless, skinless chicken breasts
• 2 Tbs. cornstarch
• 1/2 tsp. sugar
• 2 Tbs. soy sauce
• 1 Tbs. rice wine
• 1 egg white
• 1/4 cup vegetable oil
• 4 dried red chili peppers
• 3 Tbs. fresh ginger root, finely chopped
• 2 green onions, cut into small pieces
• 1 red bell pepper, cut into small pieces
• 1 green bell pepper, cut into small pieces
• 1/4 tsp. salt
• 1 Tbs. sugar
• 1 tsp. cornstarch
• 1/4 cup soy sauce
• 1/4 cup rice wine
• 2 Tbs. rice wine vinegar
• 1 Tbs. sesame oil
• 1/2 cup dry roasted peanuts

Cut chicken into small cubes. Combine next 5 ingredients to make a marinade. Add chicken cubes and marinate for at least 20 minutes. Heat a wok or large skillet. Add vegetable oil and heat. Add the chicken and cook until they change color. Remove the chicken. Reheat the oil. Add chili peppers and cook until black. Add ginger and onions. Cook until fragrant, about 1 minute. Add bell peppers and cook until they begin to soften, about 2-3 minutes. Stir in the salt, sugar, cornstarch, soy sauce, rice wine, vinegar, and sesame oil. Cook until thickened. Add chicken and peanuts and heat thoroughly. Serve with rice.

Per serving: calories 577, fat 30.7g, 48% calories from fat, cholesterol 96mg, protein 44.5g, carbohydrates 31.0g, fiber 4.6g, sugar 15.1g, sodium 1531mg, diet points 13.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.2, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 4.0, Sugar: 0.2, Very lean meat protein: 4.7

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