Kung Pao Chicken - cooking recipe

Ingredients

MARINADE
1 1/2 tablespoons light soy sauce
2 teaspoons rice vinegar
6 -10 drops hot pepper sauce (to taste)
1 tablespoon finely chopped fresh ginger (or 1 tsp. ground ginger)
1 green onion, sliced
chicken, VEGETABLES
3/4 lb skinless chicken breast, cut into bite-sized pieces
1 cup thinly sliced cabbage
1 celery, sliced
2 ounces about 1/4 cup dry-roasted salted peanuts
1 tablespoon canola oil
2 tablespoons reduced-sodium fat-free chicken broth
Seasonings And Rice
1 tablespoon light soy sauce
1 tablespoon sugar substitute (Splenda)
1 teaspoon rice vinegar
1 cup uncooked white rice, cooked according to package directions (but prepared without fat or salt)

Preparation

In a large, non-reactive bowl, mix the soy sauce, vinegar, hot pepper sauce, ginger, and onion. Stir in the chicken. Cover and marinate 15 minutes at room temperature (or up to 12 hours if refrigerated).
In a large skillet over medium-high heat, cook the cabbage, celery, and peanuts in the oil and broth until the vegetables are crisp-tender, stirring, about 3 or 4 minutes. With a slotted spoon, transfer the vegetables and nuts to a bowl.
Add the marinated chicken and marinade to the skillet. Cook the chicken over medium heat, stirring until it changes color, about 3 minutes. Add the soy sauce, splenda, and vinegar, along with the reserved vegetables.
Cook, stirring, an additional 3 or 4 minutes until the chicken is cooked through. Serve over white rice.