| 1. |
In a medium size bowl, combine the soy sauce, vinegar, cornstarch, sweetener (like Splenda) and red pepper. Set aside. |
| 2. |
Heat a large skillet over high heat. Add the olive oil and rotate the skillet until completely covered. |
| 3. |
Add the chicken, garlic and ginger root. |
| 4. |
Continue cooking for 6 minutes or until chicken is cooked throughout. |
| 5. |
Add the bell pepper pieces and continue cooking for an additional minute. |
| 6. |
Pour the broth mixture to the skillet. Cook and stir for 1 minute or until the sauce has thickened. |
| 7. |
Sprinkle evenly with green onions. |
