Sweet And Sour Stir-Fry

Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts cut 3 strips
1 can sliced water chestnuts - (8 oz) drained
1 cup red bell pepper in 2 by 1/2 strips
1/4 cup chopped onion
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon white vinegar
1 can pineapple chunks packed in juice - (8 oz) undrained
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 3/4 teaspoons Equal For Recipes
= (or 6 packets Equal sweetener
or 1/4 cup Equal Spoonful)
1 package frozen pea pods - (6 oz)

Method

Heat oil in wok or skillet. Add chicken; cook until chicken is no longer pink, 5 to 6 minutes. Remove and set aside.

Add water chestnuts, pepper and onion to wok; cook until vegetables are tender, 3 to 4 minutes, stirring constantly.

Combine cornstarch, soy sauce and vinegar in small bowl; stir to dissolve cornstarch. Add pineapple with juice, ginger and salt. Add to vegetable mixture; cook until sauce thickens, 2 to 3 minutes, stirring constantly. Stir in Equal. Add pea pods and chicken; cook until pea pods and chicken are heated through, 2 to 3 minutes.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat, 1 Fruit, 2 Vegetable.

Nutrition Facts: Calories 281; Calories from Fat 21%; Total Fat 7g; Saturated Fat 1g; Protein 29g; Carbohydrates 26g; Cholesterol 69mg; Sodium 728mg; Dietary Fiber 4g.

Yield

4 Servings


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