• For the mixture For the sauce
  • 4 boneless, skinless chicken breasts, cut into 1” chunks
  • 2 carrots, cut into 1 inch thick slices
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 3 cups broccoli florets
  • 1 cup snow peas
  • 1 green onion, thinly sliced
  • 1 tsp sesame seeds
  • 3 tbsp. reduced sodium soy sauce
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. Splenda® brown sugar, packed
  • 1 tbsp. grated ginger
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp corn starch
  • 1 tsp Sriracha (or more to taste)


Preheat oven to 425oF and coat baking sheet with non-stick spray. In a large bowl, mix together the reduced sodium soy sauce, rice wine vinegar, Splenda® brown sugar, ginger, garlic, sesame oil, corn starch, and sriracha and set aside. Place chicken, carrots, bell peppers, and broccoli into bowl with prepared sauce and mix to coat. Spread mixture onto prepared baking sheet in a single layer. Place into oven, bake 10 minutes, and then stir in snow peas. Cook for 7-10 minutes longer, or until chicken is cooked through. Sprinkle green onions and sesame seeds before serving.

Serving Size: ¼ of the recipe
Makes 4 servings


Calories 213
Fat 4.5g
Saturated Fat 1.0g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 1.6g
Cholesterol 65mg
Sodium 653mg
Potassium 556mg
Carbohydrate 19.0g
Fiber 4.4g
Sugar 6.4g
Protein 28g

Modified from