Recipe for Gingered Chicken with Vegetables 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 tbl vegetable oil, divided
1 lb boneless, skinless chicken breasts, cut into thin strips
1 cup red pepper strips
1 cup sliced fresh mushrooms
16 x fresh pea pods, cut in half crosswise
1/2 cup sliced water chestnuts
1/4 cup sliced green onion
1 tbl grated fresh ginger root
1 lrg clv garlic, crushed
2/3 cup reduced-fat, reduced-sodium chicken broth
2 tbl Equal(r) Spoonful*
2 tbl light soy sauce
4 tsp cornstarch
2 tsp dark sesame oil
Salt and pepper, to taste
Instructions:
Instructions: 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(r)*, 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.

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