Gingered Chicken with Vegetables 

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Give an easy stir-fry a gingery zing!

Ingredients:

2 Tbsp vegetable oil, divided

400 g skinless chicken breast, cut into strips

1 cup red capsicum

1 cup sliced fresh, mushrooms

16 fresh pea pods, cut in half crosswise

1/2 cup water chestnuts

1/4 sliced spring onion

1 Tbsp grated fresh ginger

1 clove garlic, crushed

0.67 cup reduced-fat, reduced-sodium chicken stock

2 Tbsp Equal® Spoonful (or 3 packets Equal® Sweetener)

2 Tbsp light soy sauce

4 tsp cornflour

2 tsp dark sesame oil

Directions:

Heat 1 tablespoon of vegetable oil in wok or large frying pan over medium-high heat. Stir-fry chicken until it is no longer pink. Remove chicken from wok.

Heat remaining 1 tablespoon of vegetable oil in wok. Add red capsicum, mushrooms, pea pods, water chestnuts, spring onions, ginger and garlic. Stir-fry mixture for 3 to 4 minutes, until vegetables are crisp tender.

Meanwhile, combine chicken stock, Equal, soy sauce, cornflour and sesame oil until smooth. Stir into wok mixture. Cook over medium heat until thick and clear.

Stir in chicken; heat through. Season with salt and pepper to taste, if desired.

Variations:

Serve over hot steamed rice, if desired. Serving suggestion not included in nutritional information.

Author:

Equal®
Equal

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