Chicken Stir Fry with Chickpeas, Water Chestnuts in Sweet Chili Sauce

15oz chickpeas, drained
8oz water chestnuts, drained
2 chicken breasts
1 small onion, sliced
2 tbsp vegetable oil
Cilantro

Sauce:

1/8 cup sugar
1/4 cup water
1 tbsp soy sauce
1 tbsp rice wine vinegar (regular vinegar will work too)
1 tbsp ketchup
1 tsp lemon juice
1/8 tsp sesame oil
1 tsp hot mustard
1 tsp garlic
1 tbsp red chile paste

1. Heat vegetable oil on medium heat in skillet. Cook chicken breasts thoroughly until reaching 170 degrees. When fully cooked, remove chicken breasts and slice.

2. Mix all sauce ingredients well until sugar is dissolved. Add sauce to skillet.

3. Add chickpeas to skillet and cook for 5 minutes.


4. Mix in onion, water chestnuts, and chicken to skillet. Stir to thoroughly coat in sauce. Cover and cook on medium heat for 20minutes.

5. Top with chopped cilantro when ready to serve.