Asparagus, Bell Pepper and Chicken

Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1 inch chunks
12 oz. asparagus, trimmed and cut into 2 inch matchstick strips
2 cups red or green bell pepper, cut into thin strips
1 medium onion, sliced
2 tablespoons sugar (splenda)
1/4 teaspoon black pepper, freshly ground
2 tablespoon light soy sauce
Rice for serving

Preparation:

1. In a large skillet or wok, heat the oil over high heat until hot.
2. Add the chicken and stir fry for about 4 minutes, or until no longer pink and the juices run clear.
3. Transfer to a plate.
4. Add the asparagus, bell pepper, onion, splenda, and black pepper to the skillet.
5. Stir fry for about 3 minutes, or until the vegetables are crisp tender.
6. Return the chicken to the skillet.
7. Sprinkle with the soy sauce; cover and cook, for about 1 minute, or until mixture begins to steam.
8. Serve over rice.

Yield:6 servings

Nutrition Per serving:
158 calories, 19g protein, 11g carbohydrate, 34 g fat, (0.6g saturated fat), 44 mg cholesterol, 352 mg sodium, 3g dietary fiber. Nutrition analysis does not include rice.