2 tbsp. vegetable oil, divided
1 lb. boneless skinless chicken breasts, cut into strips
1 c. red bell pepper strips
1 c. sliced fresh mushrooms
16 fresh pea pods, cut in half crosswise
1/2 c. sliced water chestnuts
1/4 c. sliced green onions
1 tbsp. grated fresh ginger root
hot cooked rice (optional)
1 large clove garlic, crushed
2/3 c. reduced-fat reduced-sodium chicken broth
2 tbsp. Equal spoonful or 3 Equal packets
2 tbsp. light soy sauce
4 tsp. cornstarch
2 tsp. dark sesame oil
salt and pepper to taste (optional)

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir-fry chicken until no longer pink. Remove chicken from skillet. Heat remaining 1 tablespoon vegetable oil in skillet. Add red pepper, mushrooms, pea pods, water chestnuts, green onion, ginger and garlic. Stir-fry mixture 3 to 4 minutes until vegetables are crisp-tender. Meanwhile, combine chicken broth, Equal, soy sauce, cornstarch and sesame oil until smooth. Cook over medium heat until thick and clear. Stir in chicken; heat thoroughly. Season with salt and pepper, if desired.

Serves