Gingered Chicken with Vegetables

 

Nutrition Info Per Serving

Calories 263
Carbohydrate 11g
Protein 29g
Fat 11g
Cholesterol 66mg
Sodium 411mg

 

Ingredients

• 2Tbls  vegetable oil, divided 
  
  
• 1boneless, skinless chicken breasts, cut into thin strips
  
  
• 1cup  red pepper strips 
  
  
• 1cup  fresh mushrooms, sliced
  
  
• 16 fresh pea pods, cut in half crosswise 
  
  
• 1/2 cup  sliced water chestnuts 
  
  
• 1/4 cup  green onions, sliced 
  
  
• 1 Tbl  fresh ginger root, grated 
  
  
• 1 large clove of garlic, crushed 
  
  
• 2/3 cup  reduced-fat, reduced-sodium chicken broth 
  
  
• 2 Tbls  Equal® Spoonful 
  
  
• 2Tbls  low sodium soy sauce 
  
  
• 4tsps  cornstarch 
  
  
• 2tsps  dark sesame oil 
  
  
• salt and pepper to taste 
  
  

  Directions

  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, Equal®, 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.
  4. Serve over hot cooked rice, if desired.
     
     Makes 4 servings. Per Serving: 2 Vegetable, 4 Meat, 1 Free.
  
  
  
  
  
  
  YUMMY!
  ENJOY!