Low-Fat Chicken And Peppers

• 4 boneless chicken breasts
• 3 Tbsp. soy sauce
• 2 tsp. cornstarch
• 1/2 tsp. garlic powder
• 1/2 tsp. sugar or 1/8 tsp. Equal
• 2 medium yellow or red peppers
• 1/2 lb. mushrooms (fresh)
• 4 Tbsp. diet margarine
• 1/2 c. water

1. Slice chicken breasts into thin strips and mix together with the next 4 ingredients.
2. Set aside.
3. Cut peppers and mushrooms into thin slices.
4. In 2 tablespoons diet margarine, cook peppers and mushrooms 2 minutes, stirring frequently.
5. Remove from liquid. Using the same skillet, add 2 tablespoons diet margarine.
6. Cook chicken mixture, stirring constantly, until meat is done.
7. Return vegetables to skillet.
8. Add water and heat to boiling, stirring frequently.
9. Serve with rice.
10. Yum!

chicken breasts, soy sauce, cornstarch, garlic powder, sugar, red peppers, mushrooms, margarine, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736624 (may not work)