Gingered Chicken With Vegetables

• 2 Tbsp. vegetable oil, divided
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 c. red bell pepper strips
• 1 c. sliced fresh mushrooms
• 16 fresh pea pods, cut in half crosswise
• 1/2 c. sliced water chestnuts
• 1/4 c. sliced green onions
• 1 Tbsp. grated fresh ginger root
• hot cooked rice (optional)
• 1 large clove garlic, crushed
• 2/3 c. reduced-fat reduced-sodium chicken broth
• 2 Tbsp. Equal spoonful or 3 Equal packets
• 2 Tbsp. light soy sauce
• 4 tsp. cornstarch
• 2 tsp. dark sesame oil
• salt and pepper to taste (optional)

1. 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 pepper, 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, soy sauce, cornstarch and sesame oil until smooth. Cook over medium heat until thick and clear. Stir in chicken; heat thoroughly. Season with salt and pepper, if desired. Serves

vegetable oil, boneless skinless chicken breasts, red bell pepper, mushrooms, fresh pea pods, water chestnuts, green onions, ginger root, rice, clove garlic, chicken broth, spoonful, soy sauce, cornstarch, dark sesame oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98462 (may not work)