10% calorie reduction from traditional recipe. Lemon Sauce: 1/2 cup vegetable stock or water
1/4 cup lemon juice
1 tablespoon cornstarch
2 teaspoons apple juice or dry sherry
2 teaspoons light soy sauce
1 teaspoon chili sauce
1 chicken-flavored bouillon cube, crushed or
1 teaspoon instant chicken bouillon granules Combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside. Chicken and Vegetables: 2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
2 cloves garlic, crushed
4 cups cut up fresh vegetables, such as green onions, fresh mushrooms, carrots, red pepper, broccoli florets, snow peas and celery
2 tablespoons Equal® Spoonful* Heat oil in wok or frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm. Add vegetables. Cook and stir about 3 minutes or until heated through. Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Stir in Equal®. Serve over rice, if desired. Makes 4 servings. * May substitute 3 packets Equal® sweetener. Submitted by: Equal | 
