|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | tablespoons | soy sauce, lite, (shoyu) | 2 | tablespoons | Cornstarch | 1/3 | tablespoon | Splenda, granulated | 1/3 | cup (8 fl oz) | water | 1 | small | red sweet pepper chopped 1 inch pieces | 23 3/4 | leaves | Cabbage, shredded | 3 | leaves | bok choy, raw, 3 stalks, cut into 1/4 inch pieces | 1 1/8 | cups | Asparagus, 8 ounces of thin spears in 2-inch slices | 3 1/2 | large | Mushroom caps, quartered | 6 | teaspoons | fresh ginger minced | 1/4 | teaspoon | red peppers (hot), crushed | 2 | tablespoons | canola oil | 2 | breasts, bone and skin removed | boneless chicken breast, cut into 1-inch chunks | 2 | clove | garlic minced |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a small bowl, combine water, soy sauce, cornstarch, and splenda. | | 2 | Warm 1 tablespoon oil in a large nonstick skillet or wok over medium heat. Add cabbage,bok choy, bell peper, onion,asparagus, mushrooms and garlic. Cook, stirring frequently, 3 minutes, or until vegetables are crisp-tender. Stir in 1 tablespoon of soy-sauce mixture. cook until mixture is thickened and cats vegetables. Spoon vegetables into a bowl and keep warm | | 3 | Warm remaining 1 tablespoon oil in the same skillet. Add chicken, ginger, and red pepper flakes. Cook, stirring frequently, 5 minutes or until chicken is cooked through. Stir in remaining soy-sauce mixture. Cook until mixture is thickened and coats chicken. | | 4 | Return vegetables to skillet and mix with chicken. Add more water if necessary. |
|
