Source: Recipe courtesy of Equal and the Merisant Company.

Stir-fried chicken with a variety of crunchy vegetables in a ginger-garlic soy sauce.

Servings

2 tbsp vegetable oil , divided
1 lb boneless skinless chicken breasts , cut into thin strips
1 cup chopped red bell peppers , strips
1 cup fresh mushroom slices
2 oz Pea Pods, fresh, whole , cut in half crosswise (about 16 pods)
4 oz Nuts, chestnuts, Chinese, cooked , sliced
2 oz fresh green onions , sliced (1/4 cup)
1 tbsp fresh ginger root
1 large garlic cloves , crushed
0.67 cup low fat unsalted chicken broth
2 tbsp sweetener (sugar substitute) (Equal recommended)
2 tbsp low sodium soy sauce
4 tsp cornstarch
2 tsp sesame oil
1 pinch salt and pepper , to taste

1 Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir-fry chicken until no longer pink; remove chicken from skillet.
2 Heat remaining 1 tablespoon vegetable oil in skillet. Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger, and garlic to skillet. Stir-fry mixture 3 to 4 minutes until vegetables are crisp tender.
3 Meanwhile, combine chicken broth, sweetener, soy sauce, cornstarch, and sesame oil until smooth. Stir into skillet mixture. Cook over medium heat until thick and clear.
4 Stir in chicken; heat through.
5 Season with salt and pepper to taste.
6 Serve over hot cooked rice, if desired.

Great for a quick and easy dinner.