Sweet And Sour Stir-Fry

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut 3" strips
1		Sliced water chestnuts - (8 oz) - drained
1 cup	237ml	Red bell pepper in 2" by 1/2" strips
1/4 cup	15g / 0.5oz	Chopped onion
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	White vinegar
1		Pineapple chunks packed in juice - (8 oz) - undrained
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Salt
1 3/4 teaspoons	8.8ml	Equal For Recipes
		= (or 6 packets Equal sweetener
		Or 1/4 cup Equal Spoonful)
1		Frozen pea pods - (6 oz)

Recipe Instructions

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.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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