1 lb. boneless, skinless Chicken Breasts, cut into bite sized pieces
2 3/4 C. Chicken Broth
1 T. Soy Sauce
1 tsp. ground Ginger
1/8 tsp. Pepper
1/2 tsp. Garlic Powder
1 Onion, sliced in wedges
1 C. sliced Mushrooms
1/2 C. sliced Carrots
1 (6oz.) package frozen Pea Pods, thawed and drained
4oz. Coil Vermicelli (dry)
1 T. Cornstarch
1/4 C. Water

Spray a large skillet with nonstick cooking spray and stir fry chicken until no longer pink. Add all but last three ingredients to the skillet and bring to a boil. Add noodles, reduce heat to low. Cover and summer 8-10 minutes ot until vegetables are almost done. Mix cornstarch with water and add to skillet. Bring to a boil stirring until thickened.

Yield: 4 servings
Serving Size: 1 3/4 C.

Calories: 318
Fat: 4g
Fiber: 2.6g