10% calorie reduction from traditional recipe

Lemon Sauce
1/2 cup vegetable stock or water
1/4 cup lemon juice
1 tablespoon cornstarch
2 teaspoons apple juice or dry sherry
2 teaspoons light soy sauce
1 teaspoon chili sauce
1 chicken-flavored bouillon cube, crushed or
    1 teaspoon instant chicken bouillon granules

Blend all ingredients in small bowl until smooth.

Chicken and Vegetables
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
2 cloves garlic, crushed
4 cups cut up fresh vegetables, such as green onions, fresh mushrooms,
    carrots, red pepper, broccoli florets, snow peas and celery
2 tablespoons Equal Spoonful*

*May substitute 3 packets Equal sweetener

For Lemon Sauce, combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.

Heat oil in wok or frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm.

Add vegetables. Cook and stir about 3 minutes or until heated through.

Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Stir in Equal. Serve over rice, if desired.

Makes 4 servings

Nutrition information per serving: 243 calories; 28 grams protein; 12 grams carbohydrate; 2 grams sugar; 9 grams fat; 1 gram saturated fat; 66 milligrams cholesterol; 308 milligrams sodium; 2 grams fiber

Food exchanges: 4 lean meat, 2 vegetable