Spicy Chicken & Veggie Stir-Fry

We make this quick stir-fry quite a bit and it's always fantastic. I first found it in a South Beach Diet cookbook....the original calls for shrimp, but we used chicken this time. You can pretty much put any veggie into it that you want (it's great for cleaning out the ol' fridge), but the snow peas really make it great. We also spice it up with some jalapeno cuz we're spicy like that! It's great over brown rice...or just as is if you're watching your carbs.

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.