Gingered Chicken with Vegetables

Gingered Chicken with Vegetables

Ingredients

• 2 Tbls  vegetable oil, divided

• 1 boneless, skinless chicken breasts, cut into thin strips

• 1 cup  red pepper strips

• 1 cup  fresh mushrooms, sliced

• 16 fresh pea pods, cut in half crosswise

• 1/2 cup  sliced water chestnuts

• 1/4 cup  green onions, sliced

• 1 Tbls  fresh ginger root, grated

• 1 large clove of garlic, crushed

• 2/3 cup  reduced-fat, reduced-sodium chicken broth

• 2 Tbls  Equal® Spoonful

• 2 Tbls  low sodium soy sauce

• 4 tsps  cornstarch

• 2 tsps  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.

Nutrition Info Per Serving

Calories 263

Carbohydrate 11g

Protein 29g

Fat 11g

Cholesterol 66mg

Sodium 411mg