1 cup water1/3 cup light soy sauce 2 tablespoons sugar substitute (made from sucralose and maltodextrin) 4 teaspoons dark sesame oil, divided use 2 teaspoons grated lemon peel 1 teaspoon crushed red pepper flakes 1 tablespoon cornstarch 1 package (6 ounces) chow mein noodles 2 cups baby carrots, sliced lengthwise 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 pound asparagus, chopped into 2-inch pieces 2 cups sugar snap peas 1 pound skinless cooked chicken, cubed 4 cups bok choy, chopped into thin strips
1. In a small nonmetallic bowl combine water, soy sauce, sugar, 2 teaspoons sesame seed oil, lemon peel, red pepper, and cornstarch. Set aside. 2. Cook noodles per package directions without added salt or fat. 3. In a large skillet or wok heat remaining oil over medium-high heat. Add carrots and bell pepper cook and stir 5 minutes. 4. Add asparagus and cook 2-3 minutes. 5. Add sugar snap peas, chicken, bok choy and sauce. Cover and cook 5-10 minutes until thoroughly heated and vegetables are crisp tender. 6. Add noodles, toss and serve.