Chicken with Ginger and Snow Peas

• 1 tablespoon cornstarch
• 1/2 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth, and 1 to 2 tablespoons Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth, if needed, divided use
• 1 tablespoon soy sauce (lowest sodium available)
• 1 teaspoon pepper
• 2 teaspoons canola or corn oil
• 1 1/4 pounds chicken breast tenders, all visible fat discarded
• 6 ounces snow peas, trimmed
• 2 medium garlic cloves, minced
• 1/2 teaspoon minced peeled gingerroot

1. Put the cornstarch in a small bowl.
2. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch.
3. Set aside.
4. In a large, heavy skillet, heat the oil over high heat, swirling to coat the bottom.
5. Cook the chicken for 4 minutes, stirring frequently.
6. Stir in the snow peas, garlic, and gingerroot.
7. Cook for 3 minutes, stirring constantly.
8. Add the broth mixture.
9. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly.
10. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth.
11. (Per serving)
12. Calories: 168
13. Total fat: 3.5g
14. Saturated: 0.5g
15. Trans: 0.0g
16. Polyunsaturated: 1.0g
17. Monounsaturated: 1.5g
18. Cholesterol: 66mg
19. Sodium: 157mg
20. Carbohydrates: 5g
21. Fiber: 1g
22. Sugars: 1g
23. Protein: 28g
24. Calcium: 32mg
25. Potassium: 388mg
26. 1 vegetable
27. 3 very lean meat

cornstarch, chicken broth, soy sauce, pepper, corn oil, chicken breast tenders, snow peas, garlic, gingerroot

Taken from www.epicurious.com/recipes/food/views/chicken-with-ginger-and-snow-peas-392078 (may not work)