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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from the American Diabetes Association. **Ingredients: chicken broth, lemon juice, cornstarch, apple juice or dry sherry, light soy sauce, chili sauce, vegetable oil, chicken breasts, garlic cloves, green onions, fresh mushrooms, carrots, red pepper, broccoli florets, snow peas, and celery, Equal® Spoonful or Equal® packets cvt Ingredients:
1/2 cup fat free reduced sodium chicken broth |
1/4 cup lemon juice |
1 tbsp cornstarch |
2 tsp dry sherry, or apple juice |
2 tsp reduced sodium soy sauce |
1 tsp chili sauce |
2 tbsp soybean oil |
1 lb boneless, skinless chicken breasts, cut into strips |
2 garlic cloves, crushed |
4 cups mixed vegetable, fresh or frozen, cut up, such as green onions, fresh mushrooms, carrots, red pepper, broccoli florets, snow pea |
3 g (3 packets) equal (83289) , or 2 tbsp equal® spoonful |
Directions:
1. For Lemon Sauce, combine broth, lemon juice, cornstarch, sherry, soy sauce, chili sauce in small bowl until smooth. Set aside.
2. Heat oil in wok or frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm.
3. Add vegetables. Cook and stir about 3 minutes or until heated through.
4. Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Stir in Equal. Serve over rice, if desired.
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