Source: dLife

Flavorful chicken and vegetable stir-fry can be served alone or over low-carb grains to make a delicious well-balances meal.

Servings

2 tbsp vegetable oil , divided
1 lb boneless skinless chicken breasts , cut into thin strips
1 cup red bell peppers, sliced
1 cup fresh mushroom slices
2 cup Pea Pods, garden, fresh, whole , cut in half crosswise
0.5 cup sliced water chestnuts
0.25 cup fresh chopped green onion
1 tbsp fresh ginger root , grated
1 large garlic cloves , crushed
0.67 cup low fat unsalted chicken broth
2 tbsp Equal packets
2 tbsp light soy sauce
4 tsp cornstarch
2 tsp sesame oil
1 pinch salt and pepper

1 In a large skillet heat 1 tablespoon vegetable oil over medium-high heat.
2 Place chicken in skillet and stir-fry until no longer pink and remove from skillet.
3 Place remaining tablespoon vegetable oil in skillet and heat.
4 Add bell peppers, mushrooms, pea pods, water chestnuts, green onions, ginger, and garlic to skillet and stir-fry mixture about 3 to 4 minutes until vegetables become crisp-tender.
5 Combine the chicken broth with Equal, soy sauce, cornstarch, and sesame oil until mixture is smooth and add to mixture in skillet.
6 Cook mixture in skillet over medium heat until liquid is thick and clear.
7 Stir chicken into mixture on skillet and heat through, seasoning with salt and pepper to taste.
8 If desired serve over low-carb hot cooked rice.

Flavorful chicken and vegetable stir-fry can be served alone or over low-carb grains to make a delicious well-balances meal.