Source: Enlitened Kosher Cooking by Nechama Cohen

Chicken stir fried in a tasty marinade with vegetables and pecans.

Servings

16 oz boneless skinless chicken breasts , cut into thin strips
2 tbsp low sodium soy sauce , divided
2 tbsp white wine , dry
1 tbsp sweetener (sugar substitute)
1 pinch salt and pepper , to taste
1 tsp olive oil
1 tsp sesame oil (or peanut oil)
4 cup Vegetables, mixed, stir fry, frozen
1 cooking spray
1 tbsp Flour, soy, defatted, stirred (or regular flour)
0.25 tsp fresh ginger root , finely grated
1 tbsp vinegar
2 tbsp Nuts, pecans, halves , hand-crushed (for garnish)

1 Make the marinade by mixing the soy sauce, wine, sugar substitute, and salt and pepper in a large bowl, or in a ziplock bag. Add the chicken strips to the marinade and refrigerate for 30 minutes.
2 Heat oils in a wok or large non-stick frying pan.
3 Add chicken strips and stir 2-3 minutes until just cooked through. Remove to a plate.
4 Pour vegetables into the same wok or frying pan and stir-fry for 3-4 minutes. Add more non-stick cooking spray if necessary.
5 Add chicken. Mix 1 tablespoon soy sauce, soy or regular flour, salt and pepper to taste, ginger and vinegar. Add to chicken and mix.
6 Garnish with pecans.

Variation: For a tantalizing ginger flavor, add 2 tablespoons pickled sliced ginger just before serving.