2 tablespoons soy sauce, divided
1 tablespoon cornstarch
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
1 tablespoon dry sherry
1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons SmartSpread
1 large red pepper, diced
1/3 cup sliced green onions
1 teaspoon grated ginger root
2 cups cooked brown or wild rice

Directions
In a small bowl, combine 1 tablespoon soy sauce and cornstarch; add chicken, tossing to coat well. Blend remaining 1 tablespoon soy sauce and sherry; set aside.

In a large skillet, over medium-high heat, cook crushed red pepper in butter until pepper turns black. Add chicken mixture; stir-fry for 3 minutes or until no longer pink. Remove chicken from skillet; set aside. In same skillet, stir-fry red pepper, green onion, and ginger root for 2 minutes or until crisp-tender. Return chicken to skillet with sherry mixture; cook for 2-3 minutes longer, stirring constantly until chicken is cooked. Serve over rice.

Serves 4