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Gingered Chicken with Vegetables

RECIPE

2 Tbls Vegetable oil, divided
1 Boneless, skinless chicken breast,
cut into thin strips

1 cup Red pepper strips
1 cup Fresh mushrooms, sliced
16 Fresh pea pods, cut in half crosswise
1/2 cup Sliced water chestnuts
1/4 cup Green onions, sliced
1 Tbl Fresh ginger root, grated
1 large Clove of garlic, crushed
2/3 cup Reduced-fat, reduced-sodium chicken broth
2 Tbls Equal® Spoonful
2 Tbls Low sodium soy sauce
4 tsps Cornstarch
2 tsps Dark sesame oil

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 to skillet. Stir fry mixture 3 to 4 minutes until vegetables are crisp tender.
  3. Meanwhile, combine chicken broth, Equal®, 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.
  4. Serve over hot cooked rice, if desired.
Time To Prepare: 5 minutes To Cook: 15 minutes
Makes 4 servings. Per Serving: 2 Vegetable, 4 Meat, 1 Free.