Stir Fried Chicken Salad

¼ cup fat free less sodium chicken broth 2 tbsp. rice wine vinegar 1 tbsp. Thai fish sauce 1 Tbsp. low sodium soy sauce 1 Tbsp. bottled chopped garlic 2 tsp sugar 1 pound skinless, boneless chicken breast tenders 1 tbsp. peanut oil 4 cups mixed salad greens ¼ cup chopped fresh basil ½ cup thinly sliced red onion
2 tbsp. finely chopped unsalted, dry roasted peanuts Lime wedges (optional)
Directions:
Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes. Heat oil in large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat. Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 ¼ cups salad mixture on each of 4 plates. Top each serving with 2 tbsp. onion and 1 ½ tsp. Peanuts. Serve immediately. Serve with lime wedges if desired.