[cindy0721]

2 Tbl vegetable oil, divided
1 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 onions
1 Tbl grated fresh ginger root
1 large clove of garlic, crushed
2/3 cup reduced-fat, reduced-sodium chicken broth
2 Tbl Equal® Spoonful
2 Tbl light soy sauce
4 tsp cornstarch
2 tsp dark sesame oil
1 salt and pepper to taste

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir fry chicken until no longer pink; remove chicken from skillet.
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.
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.
Serve over hot cooked rice, if desired.

Calories 263
Carbohydrate 11g
Protein 29g
Fat 11g
Cholesterol 66mg
Sodium 411mg
Exchanges

2 Vegetables
4 Meats