An easy to prepare chicken skillet dish that gives you the option of using fresh
or frozen vegetables. It's flavored with a ginger-soy sauce and can be served
over brown or white rice.
26% calorie reduction from traditional recipe.
2 tablespoons vegetable oil, divided
1 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 onion
1 tablespoon grated fresh ginger root
clove garlic, crushed
2/3 cup reduced fat, reduced- sodium chicken broth
2 tablespoons Equal Spoonful*
2 tablespoons light soy sauce
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 red peppers, mushrooms,
pea pods, water chestnuts, green onion, ginger and garlic to skillet. 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 skillet mixture. Cook over medium heat until thick and clear.