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[edit] Ingredients
2 |
tablespoons vegetable oil, divided |
1 |
pound boneless, skinless chicken breasts, cut into thin strips |
1 |
cup red pepper strips |
1 |
cup sliced fresh mushrooms |
16 |
fresh pea pods, cut in half crosswise |
½ |
cup sliced water chestnuts |
¼ |
cup sliced green onion |
1 |
tablespoon grated fresh ginger root |
1 |
lrg clv garlic, crushed |
⅔ |
cup reduced-fat, reduced-sodium chicken broth |
2 |
tablespoons Equal(r) Spoonful* |
2 |
tablespoons light soy sauce |
4 |
teaspoons cornstarch |
2 |
teaspoons dark sesame oil |
|
|
|
May substitute 3 packets Equal(r) sweetener |
[edit] Preparation
Step 1 |
Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir fry chicken until no longer pink; remove chicken from skillet. |
Step 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. |
Step 3 |
Meanwhile, combine chicken broth, Equal(r)*, 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. |
Step 4 |
Serve over hot cooked rice, if desired. |
[edit] About Gingered Chicken With Vegetables
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