Source: dLife

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

Servings

2.0
2 tbsp  vegetable oil 1.0
1 lb  boneless skinless chicken breasts 1.0
1 cup  red bell peppers, sliced 1.0
1 cup  fresh mushroom slices 2.0
2 cup  Pea Pods, garden, fresh, whole 0.5
0 1/2 cup  sliced water chestnuts 0.25
0 1/4 cup  fresh chopped green onion 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  Equal packets 2.0
2 tbsp  light soy sauce 4.0
4 tsp  cornstarch 2.0
2 tsp  sesame oil 1.0
1 pinch  salt and pepper

1. In a large skillet heat 1 tablespoon vegetable oil over medium-high heat.
2. Place chicken in skillet and stir-fry until no longer pink and remove from skillet.
3. Place remaining tablespoon vegetable oil in skillet and heat.
4. 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.
5. Combine the chicken broth with Equal, soy sauce, cornstarch, and sesame oil until mixture is smooth and add to mixture in skillet.
6. Cook mixture in skillet over medium heat until liquid is thick and clear.
7. Stir chicken into mixture on skillet and heat through, seasoning with salt and pepper to taste.
8. If desired serve over low-carb hot cooked rice.