Ingredients

• 1 Tbsp. vegetable oil
• 1 pound chicken breast, cut up
• 1 cup chicken broth
• 1 Tbsp. cornstarch
• 3 Tbsp. lemon juice
• 2 Tbsp. teriyaki or soy sauce
• 1 package (16-oz.) frozen broccoli, carrots, water chestnuts, and red peppers

Directions

Heat wok or skillet over high heat. Add oil; rotate to coat sides. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in vegetables and 1/2 cup broth. Reduce heat; cover and simmer 7 minutes or until vegetables are crisp-tender. In a small bowl, combine remaining broth and ingredients; blend well. Stir into chicken and vegetables. Cook 3 to 4 minutes, or until thick and bubbly, stirring occasionally.

Makes 6 servings.

Per Serving: about 162 calories, 3.8 grams (g) of fat, and 1.2 g carbohydrate