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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | soy sauce, lite, (shoyu) | 2 | tablespoons | Cornstarch | 1 | teaspoon | Splenda, granulated | 1/3 | cup (8 fl oz) | water | 1 | small | red sweet pepper chopped 1 inch pieces | 1/2 | head, small (about 4-1/2" dia) | Cabbage, shredded | 3 | leaves | bok choy, raw, 3 stalks, cut into 1/4 inch pieces | 12 | spears small (5" long or less) | Asparagus, 8 ounces of thin spears in 2-inch slices | 8 | small | Mushroom caps, quartered | 6 | teaspoons | fresh ginger minced | 1/4 | teaspoon | red peppers (hot), crushed | 2 | tablespoons | canola oil | 2 | clove | garlic minced | 2 | breasts, bone and skin removed | boneless chicken breast, cut into 1-inch chunks |
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Steps
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Sequence
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Step
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| | 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. |
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