Recipe Name Vegetable--Chicken Stir-Fry Submitted by dbcarlson Recipe Description Serve this stir-fry over brown cooked rice. Quantity 0 Quantity Unit Prep Time (minutes) 45 Cook Time (minutes) 10 Ready In (minutes) 55

Ingredients Amount Measure 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 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.