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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 Breast with Vegetables

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	285.9

Total Carbs	11.7 g

Dietary Fiber	1.6 g

Sugars	4.1 g

Total Fat	11.6 g

Saturated Fat	1.9 g

Unsaturated Fat	4.9 g

Potassium	581.1 mg

Protein	32.0 g

Sodium	565.4 mg

Dietary Exchanges 11.6 Fat, 0.8 Vegetables, 2.4 Meat, 0.2 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

In a large skillet heat 1 tablespoon vegetable oil over medium-high heat.
Place chicken in skillet and stir-fry until no longer pink and remove from skillet.
Place remaining tablespoon vegetable oil in skillet and heat.
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.
Combine the chicken broth with Equal, soy sauce, cornstarch, and sesame oil until mixture is smooth and add to mixture in skillet.
Cook mixture in skillet over medium heat until liquid is thick and clear.
Stir chicken into mixture on skillet and heat through, seasoning with salt and pepper to taste.
If desired serve over low-carb hot cooked rice.