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

2.0
2 tbsp  vegetable oil 1.0
1 lb  boneless skinless chicken breasts 1.0
1 cup  chopped red bell peppers 1.0
1 cup  fresh mushroom slices 2.0
2 oz  Pea Pods, fresh, whole 4.0
4 oz  Nuts, chestnuts, Chinese, cooked 2.0
2 oz  fresh green onions 1.0
1 tbsp  fresh ginger root 1.0
1 each  large garlic cloves 0.6667
0.6667 cup  low fat unsalted chicken broth 2.0
2 tbsp  sweetener (sugar substitute) 2.0
2 tbsp  low sodium soy sauce 4.0
4 tsp  cornstarch 2.0
2 tsp  sesame oil 1.0
1 pinch  salt and pepper

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.