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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Gingered Chicken with Vegetables

Source: Recipe courtesy of Equal and the Merisant Company.

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	295.5

Total Carbs	18.7 g

Dietary Fiber	1.4 g

Sugars	8.2 g

Total Fat	11.8 g

Saturated Fat	1.9 g

Unsaturated Fat	5.0 g

Potassium	535.8 mg

Protein	32.7 g

Sodium	309.1 mg

Dietary Exchanges 11.8 Fat, 0.8 Vegetables, 0.3 Starch, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir-fry chicken until no longer pink; remove chicken from skillet.
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.
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.
Stir in chicken; heat through.
Season with salt and pepper to taste.
Serve over hot cooked rice, if desired.