Stir-Fried Chicken with Gingered Vegetables (FoodFit.com)

½ boneless, skinless chicken breast (6oz.)
½ teaspoon peanut oil
½ cup broccoli florets
½ clove garlic
½ teaspoon sesame oil
1 teaspoon freshly grated ginger
1/3 cup sliced carrots
1/3 cup snow peas
¼ large red bell pepper, sliced into strips
1 pinch red pepper flakes
1 teaspoon rice vinegar or sherry vinegar
1 teaspoon low-sodium soy sauce
freshly ground black pepper
slight pinch of salt

Bring a medium pot of salted water to a boil. Meanwhile, season the chicken with salt and pepper. Heat the peanut oil in a nonstick wok or large nonstick skillet over high heat. When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown. Turn off the heat and transfer the chicken to a plate. Blanch the broccoli in a the boiling water until the stems just begin to get tender, about 1-2 minutes. Drain and set aside. Add the sesame oil and garlic cloves to the wok. Turn the heat to medium and cook until the garlic is fragrant and lightly golden. Remove the garlic, add the ginger and cook for another minute. Turn the heat to high, add the carrots and cook, tossing with a wooden spoon about 2 minutes. Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute. Add the chicken, broccoli, vinegar and soy sauce and cook for 2 more minutes.

Serves 1: Serving Size: 2 ½ cups.
Nutritional Info Per Serving:
Calories 200
Protein 22g
Total Fat 7g
Saturated Fat 1g
Carbohydrate 13g
Dietary fiber 4g
Cholesterol 210mg
Sugar 4g