Moo Goo Gai Pan

8 oz. skinless/boneless chicken, sliced
1.5 Tbsp Olive Oil
MARINADE:
1 Tbsp soy sauce
1/4 tsp sesame oil
1 Tbsp white wine
1 Tbsp cornstarch
VEGETABLES:
3 cup fresh mushrooms, sliced
1 cup onion, sliced
4 tsp garlic, minced
SAUCE:
1-1/2 cup College Inn Chicken Broth - 99% Fat Free
1 Tbsp Oyster Sauce
1 packet Great Value Calorie Free Sweetener (or 1 pkt. equal)
1 Tbsp cornstarch

Cut chicken into thin strips. Add marinade in the order given, adding cornstarch last. Marinate for about 15 minutes.
Meanwhile, prepare the vegetables. Wipe mushrooms clean, cut into thin slices. Slice onion and garlic.
Prepare sauce ingredients and set aside.
Heat wok (or large pan), add 1-1/2 Tablespoons olive oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
Add garlic and onion-stir-fry briefly. Add mushrooms and stir-fry for several seconds. Make a well in the center of the pan and add sauce. Cook, stirring until the sauce is thickened.
Return chicken to wok. Mix together.

Number of Servings: 3

Recipe submitted by SparkPeople user MRSHONEYC.