• Low sodium chicken broth- 1/2 cup
• Rice vinegar- 2 tbsp
• Lower sodium soy sauce- 1 1/2 tbsp
• Grated fresh ginger- 1 tsp
• Garlic (minced)- 2 clove
• Black pepper- 1/4 tsp
• Non-stick cooking spray- 1
• Fresh or frozen snow peas (trimmed if fresh or thawed if frozen)- 2 cup
• Chopped green onions- 1/3 cup
• Mixed color bell peppers (chopped)- 2
• Canola or corn oil- 2 tsp
• Boneless, skinless chicken breasts (cut into bite-size pieces)- 1 lbs
• Corn starch- 2 tsp
• Water- 1/4 cup

    Method of Preparation

• In a small bowl, whisk together the broth, vinegar, soy sauce, gingerroot, garlic, and pepper. Set aside.
• Lightly spray a large skillet or wok with cooking spray. Cook the snow peas, green onions, and all the bell peppers over medium-high heat for 4–5 minutes, or until tender-crisp, stirring occasionally. Transfer to a plate.
• In the same skillet, heat the oil, swirling to coat the bottom. Cook the chicken for 4–5 minutes, or until no longer pink in the center, stirring frequently.
• Return the snow pea mixture to the skillet. Stir in the broth mixture. Bring to a boil, still over medium-high heat. Boil for 1 minute, stirring occasionally.
• Put the corn-starch in a small bowl. Add the water, stirring to dissolve the corn-starch. Stir into the chicken mixture. Cook for 45 seconds to 1 minute, or until thickened, stirring occasionally.

    Nutritional Facts

• Serving Size - 4 servings
• Energy - 200 cals
• Fat - 5gm
• Carbohydrates- 10gm
• Protein - 27gm
• Fiber - 2gm