1/3 c. soy sauce
2 tsp. ginger
2 whole chicken breasts, boned & skinned, cut in 1/4" strips
1 (16 oz.) can bean sprouts
2 tbsp. cornstarch
1/2 c. green onions, sliced in 1/4" pieces
1 (4 oz.) can mushroom slices, drained
1 (6 oz.) can bamboo shoots, drained & sliced
1 (9 oz.) pkg. frozen cut green beans
1 c. water

Mix soy sauce and ginger. Spray large skillet with vegetable spray. Add chicken and sauce. Cook on high heat for approximately 4 minutes. Remove chicken. Drain bean sprouts, reserving liquid. Cook bean sprout liquid with cornstarch in skillet, stirring until thickened. Add vegetables, chicken and water. Simmer until beans are tender-crisp and chicken is done. 167 calories per 1 cup.