Gingered Chicken with Vegetables

Rating:

(1 vote) 5 1

A sugar free meal that is promised to make your whole family smile. This dish is full of fabulous tasting veggies.

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Ingredients

  • 2 Tbs. vegetable oil, divided
  • 1 lb. boneless, skinless chicken breasts, cut into thin strips
  • 1 C. red bell pepper strips**
  • 1 C. sliced fresh mushrooms
  • 16 fresh pea pods, cut in half crosswise
  • 1/2 C. sliced water chestnuts
  • 1/4 C. sliced green onions
  • 1 Tbs. grated fresh ginger root
  • 1 large clove garlic, crushed
  • 2/3 C. reduced-fat, reduced-sodium chicken broth
  • 2 Tbs. Equal Spoonful (May substitute 3 packets Equal sweetener)
  • 2 Tbs. light soy sauce
  • 4 tsp. cornstarch
  • 2 tsp. dark sesame oil
  • Salt and pepper to taste (optional)
  • Hot cooked rice (optional)

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Directions

Heat 1 Tbs. vegetable oil in large skillet over medium-high heat. Stir fry chicken until no longer pink. Remove chicken from skillet. Heat remaining 1 Tbs. vegetable oil in skillet. Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger and garlic. 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, if desired. Serve over hot cooked rice, if desired.

Yield: 4 Servings.

Variation: Quick And Easy Ginger Chicken with Vegetables: You may substitute 1 package (16 oz.) frozen Oriental-Style Vegetables, cooked and drained, for the fresh vegetables listed above. Stir fry chicken, ginger root and garlic in all of the vegetable oil about 10 minutes or until chicken is cooked through. Combine chicken broth, Equal®, soy sauce, cornstarch and sesame oil until smooth. Stir into chicken mixture. Cook over medium heat until thick and clear. Stir in cooked vegetables until heated through. Season with salt and pepper to taste, if desired. Serve over hot cooked rice, if desired.

Note: can use fresh or frozen vegetables. can be served over brown or white rice.




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