Keith and I love Chinese food but hate the calories associated with it. So I found a low cal recipe from www.eatingwell.com
I used the following
1/2 C of low sodium chicken stock
3 TSP of low sodium soy sauce
2 boneless skinless chicken breasts
dash of paprika
dash of cayenne pepper
The glory of stir fry is if you want more veggies, add more veggies. If you want less/more spice, adjust how much pepper you use. Either way, it was super easy and way cheaper than take out.