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
- 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. Stir fry mixture 3 to 4 minutes until vegetables are crisp tender.
- 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.
Nutritional Information Per Serving:
Calories: 263
Fat: 11 grams
Sodium: 411 miligrams
Cholesterol: 66 miligrams
Protein: 29 grams
Carbohydrates: 11 grams
Diabetic Exchanges
4 lean meat, 2 vegetable
Source: Equal ®