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.

Notes:

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 rice.


Recipe Yield: Yield: 4 servings.

Nutritional Information Per Serving:

Calories: 263
Fat: 11 grams
Sodium: 411 milligrams
Cholesterol: 66 milligrams
Protein: 29 grams
Carbohydrates: 11 grams

Diabetic Exchanges

4 lean meat, 2 vegetable



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