Chicken and Veggie Stir-Fry
(Source: South Beach Diet Quick & Easy Cookbook)
4 tsp canola oil, divided
2 T plus 1 1/2 tsp low-sodium soy sauce, divided
3 garlic cloves, minced
1/2 lb chicken tenderloins, cut into bit sized pieces
2 T minced fresh ginger
8 oz mushrooms, quartered (I usually use sliced)
4 scallions, cut into 1-inch pieces
1 bell pepper, any color, cut into strips
8 oz snow peas, strings removed
1/4 tsp red pepper flakes
Whisk together 2 tsp canola oil, 1 1/2 tsp soy sauce, and garlic in a large bowl. Add chicken and toss to coat.
Lightly coat a large skillet (or wok) with cooking spray, and heat over high heat. Add chicken, stir frying until cooked. Transfer to a plate and keep warm.
Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, and red pepper flakes and cook until veggies are crisp-tender (about 4-5 minutes). Stir in chicken and remaining soy sauce and toss to combine. Serve hot.