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Quick and Easy Ginger Chicken with Vegetables

Featured in the Honolulu Star-Bulletin on March 4, 2009.

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Ingredients:

Quick and Easy Ginger Chicken with Vegetables

  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 1 tablespoon grated fresh ginger root
  • 1 large clove garlic, crushed
  • 2/3 cup low-fat, low-sodium chicken broth
  • 2 tablespoons Equal® Spoonful OR 3 packets Equal® sweetener
  • 2 tablespoons light soy sauce
  • 4 teaspoons cornstarch
  • 2 teaspoons sesame oil
  • Salt and pepper, to taste
  • Hot cooked rice (optional)
  • 1 bag frozen oriental-style vegetables, cooked and drained

Directions:

Heat vegetable oil in large skillet. Cook and stir chicken, ginger and garlic about 10 minutes 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 to taste with salt and pepper. Serve over hot cooked rice, if desired. Makes 4 servings.

Approximate nutritional analysis per 1 1/4 cup serving:
257 calories, 11 g total fat, 1 g saturated fat, 66 mg cholesterol, 436 mg sodium, 10 g total carbohydrate, 3 g fiber, 2 g sugar

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