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Sweet and Sour Stir-Fry |
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Serves: 4 Print this Recipe1 tablespoon vegetable oil 1 pound boneless, skinless chicken breasts, cut into 3-inch strips 8 ounces sliced water chestnuts, drained 1 cup 2x1/2-inch red bell peppers strips 1/4 cup chopped onions 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 package (6 oz.) frozen pea pods 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 Starch 1 Vegetable 2 Meat, very lean 3 Fat 1/2 PYRAMID SERVINGS Starch 1/2 Fruit 1/2 Vegetable 2 Meat 1 NUTRITION FACTS Calories 276(62 calories from fat) Fat 7 g Saturated Fat 1 g Cholesterol 69 mg Sodium 369 mg Carbohydrate 26 g Dietary Fiber 3 g Sugars 15 g Protein 28 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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