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
chopped broccoli
baby carrots
baby tomatoes
diced celery
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.
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