pound boneless skinless chicken breasts, cut into thin strips
1
cup red pepper strips
1
cup sliced fresh mushrooms
16
fresh pea pods, cut in half crosswise
1/2
cup sliced water chestnuts
1/4
cup sliced green onions
1
tablespoon grated fresh gingerroot
1
large clove garlic, crushed
2/3
cup reduced-fat, reduced-sodium chicken broth
2
tablespoons EQUAL® SPOONFUL*
2
tablespoons light soy sauce
4
teaspoons cornstarch
2
teaspoons dark sesame oil
Salt and pepper to taste
*May substitute 3 packets EQUAL® sweetener.
• Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir-fry chicken until no longer pink; remove chicken from skillet. Heat remaining 1 tablespoon vegetable oil in skillet. Add bell peppers, mushrooms, pea pods, water chestnuts, green onions, ginger and garlic to skillet. Stir-fry mixture 3 to 4 minutes until vegetables are crisp-tender.
• 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.
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