Sweet and Sour Stir Fry

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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.

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  • 4

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)

Preparation

Step 1

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.

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