Gingered Chicken with Vegetables

2T vegetable oil, divided
1 boneless, skinless chicken breast, cut into strips (I used 3 breasts)
1c red pepper strips
1c sliced fresh mushrooms
16 fresh pea pods, cut in half crosswise
1/2c sliced water chestnuts
1/4c sliced green onions
1T grated fresh ginger root
1 large clove of garlic, crushed
2/3c reduced-fat chicken broth
2T Equal (I used sugar)
2T soy sauce
4t cornstarch
2t dark sesame oil
salt & pepper to taste

1. Heat 1T oil in large skillet over medium-high heat. Stir fry chicken until no longer pink; remove chicken from the skillet.

2. Heat remaining 1T 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 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 & pepper to taste.

4. Serve over cooked rice, if desired.

263 calories
11g carb
29g protein
11g fat
66mg chol
Exchanges: 2 veg, 4 meat

Yield: 4 servings

This recipe is my favorite out of the ones we've tried so far. I did add a can of bamboo shoots because I love those. Very tasty and healthy!!!