Serves: 4
Total Calories: 81

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast half, cut into 3-inch strips
1 (8-ounce) can sliced water, drained
1 cup red bell pepper, 2 x 1/2-inch strips
1/4 cup chopped onion
2 tablespoons cornstarch
2 tablespoons lite soy sauce
1 tablespoon white vinegar
1 (8-ounce) can pineapple chunks packed in juice, undrained
1/4 teaspoon ground ginger
1/4 teaspoon salt (optional)
1 3/4 teaspoons Equal measure or 6 packets EQUAL sweetener or 1/4 cup EQUAL Spoonful
1 (6-ounce) package frozen chinese pea pod

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.

2. 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.

3. Stir in EQUAL. Add pea pods and chicken cook until pea pods and chicken are heated through, 2 to 3 minutes.

EXCHANGES
1 Starch
2 Vegetable
3 Meat, very lean
1/2 Fat

PYRAMID SERVINGS
1/2 Starch
1/2 Fruit
2 Vegetable
1 Meat

NUTRITION FACTS
Calories 276
Calories from Fat 62
Fat 7 g
Saturated Fat 1 g
Cholesterol 69 mg
Sodium 369 mg* ( >400 mg)
Carbohydrate 26 g
Dietary Fiber 3 g
Sugars 15 g
Protein 28 g

Nutritional Facts:

Serves: 4
Total Calories: 81
Calories from Fat: 35

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