|Canned quartered artichoke hearts||14 Ounce, undrained (1 Can)|
|Fat free low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Boneless chicken breast||64 Ounce (4 Pieces, 4 Ounce Each)|
1. Combine 1 tablespoon soy sauce, wine, and chicken in a zip-top plastic bag,- seal. Marinate in refrigerator at least 1 hour, turning occasionally.
2. Combine 2 tablespoons soy sauce, water, sugar, vinegar, and cornstarch in a small bowl.
3. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chile peppers,- stir-fry 1 minute. Add chicken mixture,- stir-fry 3 minutes. Add green onions, ginger, and garlic,- stir-fry 1 minute. Add cornstarch mixture and peanuts,- bring to a boil. Cook 1 minute, stirring constantly.