1 lb. boneless, skinless chicken breast fillets, all visible fat removed
1 tbsp. hot pepper oil
1 tbsp. sesame oil
3 or 4 cloves garlic, minced
1 1/2 tsp. grated fresh ginger
1 c. julienne-sliced red bell pepper
6 oz. fresh snow peas, trimmed, cut in half if lg.
4 oz. fresh bean sprouts, rinsed & dried
1/3 c. water
1/3 c. thinly sliced green onion
1 tbsp. honey
2 tbsp. light soy sauce
1 tsp. hot pepper oil
1 tbsp. rice vinegar

Rinse chicken breast fillets and pat dry. Cut into small chunks and set aside. Heat 1 tablespoon hot pepper oil and sesame oil in a nonstick skillet over medium-high heat. Add garlic and ginger and saute 1 minute. Add chicken and stir-fry over high heat until chicken is lightly browned. Add bell pepper, snow peas, bean sprouts and water. Stir-fry over high heat until water evaporates. Add green onion and cook 1 minute more. Remove pan from heat. Set aside.

In a small bowl, combine remaining ingredients and stir into chicken mixture. Serve hot or cover and refrigerate and chill. Add paprika for color.

Nutrient Analysis: Calories - 193 calories, Cholesterol - 41 mg., Saturated Fat - 2 gm., Protein - 20 gm., Sodium 243 mg., Polyunsaturated - 3 gm., Carbohydrate - 9 gm., Total Fat - 9 gm., Monounsaturated Fat - 3 gm.