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Ingredients
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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
1/4 cup Equal® Spoonful*
1 package (6 ounces) frozen pea pods
* May substitute 6 packets Equal sweetener
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Preparation
- Heat oil in wok or skillet. Add chicken. Cook and stir 5 to 6 minutes or until chicken is no longer pink. Remove; set aside. Add water chestnuts, pepper and onion to wok. Cook and stir 3 to 4 minutes or until vegetables are tender.
- Dissolve cornstarch, soy sauce and vinegar in small bowl. Add pineapple with juice, ginger and salt. Stir into vegetable mixture. Cook 2 to 3 minutes or until sauce thickens, stirring constantly.
- Stir in Equal®. Add pea pods and chicken. Cook 2 to 3 minutes or until pea pods and chicken are heated through.
Makes 4 servings
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Nutritional Information
per serving
| Calories |
272
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| Protein |
29 g
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| Carbohydrates |
27 g
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| Fat |
5 g
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| Cholesterol |
66 mg
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| Sodium |
268 mg
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Food Exchange:
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1 starch, 3 very lean meat, 2 vegetable
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