Meals in Minutes- Chicken

Gingered Chicken w/Vegetables
1 T Vegetable oil, divided
1 lb Boneless, skinless chicken breast, cut into thin strips
1 c Red Pepper strips
1 c Sliced fresh mushrooms
16 fresh pea pods, cut in half
1/2 c Sliced water chestnuts
1/4 c Sliced green onion
1 T Minced fresh ginger root
1/2 tsp Minced garlic
2/3 c Low sodium chicken broth
2 T Equal spoonful or 3 pkts Equal sweetener
2 T Less sodium soy sauce
4 tsp Cornstarch
2 tsp Sesame oil
Per Serving
Calories: 263
Fat: 11 grams
Saturated fat: 2 grams 
Cholesterol: 66 milligrams
Sodium: 411 milligrams
Carbohydrate: 11 grams
Fiber: 2.5 grams
Protein: 29 grams
Number of servings: 4
Heat 1 T vegetable oil in a large skillet over medium high heat. Stir fry chicken until no longer pink; remove chicken from skillet. Heat remaining 1 T vegetable oil in skillet; add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger root, and garlic. Stir fry mixture 3-4 minutes until vegetables are crisp tender. Meanwhile, combine chicken broth, Equal, soy sauce, cornstarch and sesame oil in a small bowl; mix until smooth. Stir into skillet mixture. Cook over medium heat until thick and clear. Stir in chicken; heat through. Serve over hot cooked rice, if desired.