2 Tbsp vegetable oil, divided
1 lb boneless skinless chicken breasts, cut into thin strips
1 cup red bell pepper strips
1 cup fresh mushrooms, sliced
16 fresh pea pods, cut in half crosswise
½ cup water chestnuts, sliced
¼ cup green onions, sliced
1 Tbsp fresh ginger root, grated
1 large garlic clove , crushed
⅔ cup reduced fat sodium chicken broth
2 Tbsp Equal Spoonful, may substitute 3 packets Equal sweetener
2 Tbsp light soy sauce
4 tsp cornstarch
2 tsp dark sesame oil
salt and pepper, to taste
rice, optional
Heat the vegetable oil in a large skillet over medium-high heat.
Stir fry chicken until no longer pink.
Remove chicken from skillet.
Heat the remaining vegetable oil in a skillet.
Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger, and garlic.
Stir fry mixture for 3 to 4 minutes until vegetables are crisp tender.
Meanwhile, combine chicken broth, Equal, soy sauce, cornstarch, and sesame oil until smooth.
Stir into the skillet mixture.
Cook over medium heat until thick and clear.
Stir in chicken; heat through.
Season with salt and pepper to taste, if desired.
Serve over hot cooked rice, if desired.
Variation:
Stir fry chicken, ginger root, and garlic in all of the vegetable oil for about 10 minutes or until chicken is cooked through. Combine chicken broth, Equal®, soy sauce, cornstarch, and sesame oil until smooth.
Stir into chicken mixture.
Cook over medium heat until thick and clear.
Stir in cooked vegetables until heated through.
Season with salt and pepper to taste, if desired.
Serve over hot cooked rice, if desired.
Sugar: 3g
:
Calcium: 13mg
Calories: 278kcal
Carbohydrates: 21g
Cholesterol: 73mg
Fat: 13g
Fiber: 2g
Iron: 1mg
Potassium: 667mg
Protein: 27g
Saturated Fat: 7g
Sodium: 706mg
Vitamin A: 1306IU
Vitamin C: 54mg
