Ingredients

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.

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