Ingredients:
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 2 x 1/2 -inch 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 teaspoons Equal(r) for Recipes or 6 packets Equal(r) sweetener or 1/4 cup Equal(r) Spoonful(tm)
1 package (6 ounces) frozen pea pods

Directions:
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(r). Add pea pods and chicken; cook until pea pods and chicken are heated through, 2 to 3 minutes.

Makes 4 servings.

Nutrition information per serving: 272 cal., 29 g pro., 27 g carb., 5 g fat, 66 mg chol., 620 mg sodium

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