How to make it

  • Heat 1 tbsp veg oil in large skillet over medium-high heat. Stir-fry chicken until no longer pink. Remove chicken from skillet.
  • Heat remaining 1 tbsp veg oil in skillet. Add red peppers, mushrooms, pea pods, water chestnuts, green onions, ginger & garlic. Stir-fry mixture 3-4 mins until veggies are crisp tender.
  • Meanwhile, combine chicken broth, splenda, soy sauce, cornstarch, & sesame oil until smooth. Stir in chicken; heat through. Season with salt & pepper to taste.
  • Serve over hot rice.

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes