Szechwan Chicken Stir Fry

2 chicken breasts, cut into 1" pieces
green bell pepper, chopped into 1" pieces
2 carrots, cut into discs
1 can water chestnuts
1 can bamboo shoots
Szechwan seasoning packet
3 T lite soy sauce
1/4 C water (for sauce)
red pepper flakes to taste
1 T oil (for stir fry)
1 T splenda

Could be made with pork or beef instead. I wanted my carrots kind of soft, so I cooked them before the chicken.

Combine seasoning, water, splenda and soy sauce, set aside.

Heat oil in skillet.
Cook chicken until just browned.
Add peppers and carrots, saute until desired crispness is reached.
Add water chestnuts, bamboo shoots, and sauce.

Stir until thickened. Could be served over brown rice (which is not included in nutritional value).

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user IMPETUOUS1.