Gingered Chicken with Vegetables

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 pound boneless, skinless chicken breasts, cut into thin strips
• 1 cup red bell 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 ginger root
• 1 large clove garlic, crushed
• 2/3 cup reduced-fat, reduced-sodium chicken broth
• 2 tablespoons Equal® Spoonful or Granulated*
• 2 tablespoons light soy sauce
• 4 teaspoons cornstarch
• 2 teaspoons dark sesame oil
• Salt and pepper to taste (optional)

  * May substitute 3 packets Equal sweetener

  ** See VARIATION for quick and easy preparation method

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. Stir fry mixture 3 to 4 minutes until vegetables are crisp tender.
3. Meanwhile, combine chicken broth, Equal@reg;, 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, if desired, and serve.

Recipe Yield: Yield: 4 servings.

Source: Equal ®