1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 3-inch strips
1 can (8 ounces) sliced water chestnuts, drained
1 cup red bell pepper strips
1/4 cup chopped onion
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon white vinegar
1 can (8 ounces) pineapple chunks, packed in juice, undrained
1/4 teaspoon ground ginger
1/4 teaspoon salt
1-3/4 teaspoon Equal for Recipes or 6 packets Equal sweetener or 1/4 cup Equal Spoonful
1 package (6 ounces) frozen pea pods
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.
Serving size: 1 serving
Recipe makes 4 servings.
Calories: 272; Total Fat: 5g; Cholesterol: 66mg; Sodium: 620mg; Carbohydrates: 27g; Protein: 29g
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