In a small bowl, combine seasoning, water, soy sauce, lime juice, and sugar. Set aside. Heat canola oil in a skillet over medium heat. Add chicken, using a wooden spoon to break up the meat. Cook until browned, about 10 minutes. Add red bell pepper, water chestnuts, scallions, and red chili-pepper flakes, and cook 5 minutes. Stir in reserved seasoning mix. Cook until liquid evaporates, about 2 to 3 minutes. Garnish with herbs, sprouts, and peanuts.
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|Serving Size: 1 Serving (1857g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 213 (23%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||32 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 265mg||82 %|
|Sodium 390.5mg||13 %|
|Potassium 5508.2mg||145 %|
|Total Carbohydrate 61.2g||18 %|
|Dietary Fiber 24.5g||98 %|
|Sugars, other 36.6g|
|Protein 126.9g||181 %|
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Calories per serving: 933
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