Low Fat Thai Chicken Stir Fry

12 ounces boneless, skinless chicken breast
3 tbsp. soy sauce
2 tbsp. water
1 tsp. cornstarch
1/2 tsp. crushed red pepper
1 tbsp. smart balance cooking oil
1 tsp. ground ginger
2 garlic cloves (minced)
1 cup steamed baby carrots, sliced
1 cup steamed broccoli
1/2 cup green onions
Wild rice (optional)

Cut chicken into 1-inch pieces; set aside.

For sauce, in a small bowl stir together the soy sauce, water, cornstarch, and red pepper. Set aside.

Pour oil into wok or large skillet. Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrots and broccoli; cook and stir for 2 minutes. Add green onions; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

Add chicken to wok; cook and stir for 2-4 minutes or until chicken is no longer pink. Push chicken from center of wok (around the edges of wok or skillet). Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Cook and stir together for 1 to 2 minutes or until heated through. Serve over wild rice if desired.
Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LSTARR_03.