Asian Chicken and Broccoli Stir-Fry

by Jan
(USA)

Sauce: 6 tablespoons prepared hoisin sauce

3 tablespoons light soy sauce
2 tablespoons Equal® Spoonful*
2 teaspoons lime juice
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper flakes

For Stir-Fry:
1 (3-ounce) package any flavor ramen noodle soup mix
1 cup warm water
2 tablespoons vegetable oil, divided
use 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
3 cups broccoli florets
1/2 cup chopped red bell pepper
1/3 cup sliced green onions 1 (8-ounce) can sliced water chestnuts, drained
1/2 cup baby corn (optional)


For Sauce, combine all ingredients; set aside.

For Stir-Fry, remove seasoning packet from ramen noodles and save for another use. Break noodles into pieces. Place in 1-quart microwave safe bowl; pour warm water over noodles. Microwave on HIGH, uncovered, 2 to 3 minutes, stirring twice, until noodles are tender; drain. Set aside. Meanwhile, heat 1 tablespoon vegetable oil in large skillet or wok over medium-high heat. Cook and stir chicken 8 to 10 minutes, or until no longer pink. Remove chicken from skillet and keep warm. Add remaining 1 tablespoon oil to skillet. Cook and stir broccoli 4 minutes. Add red pepper and onion; cook and stir 2 to 3 minutes more. Add cooked chicken, water chestnuts and baby corn. Cook and stir 1 minute. Stir in cooked noodles and Sauce. Heat until all ingredients are heated through, stirring frequently. Makes 6 servings. *

May substitute 3 packets Equal sweetener

Nutrition Information Per Serving:

Calories 221, Protein 20 g, Carbohydrate 17 g, Fat 8 g, Cholesterol 44 mg, Sodium 641 mg. Food Exchanges: 3 very lean meat, 1/2 starch, 2 veg., 1/2 fat.

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