Sweet and Sour Chicken Stir-Fry

[Guest guest]

Sweet and Sour Chicken Stir-Fry

Serves 4

1 tbsp vegetable oil

1 lb boneless, skinless chicken breasts, cut into 3-inch strips

8 oz sliced water chestnuts, drained

1 cup (2x1/2-inch) red bell peppers strips

1/4 cup chopped onions

2 tbsp cornstarch

2 tbsp lite soy sauce

1 tbsp white vinegar

1 (8 oz) can pineapple chunks, packed in juice, undrained

1/4 tsp ground ginger

1/4 tsp salt (optional)

1/4 cup Splenda

1 pkg (6 oz.) 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 Splenda. 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

Calories 276;Fat 7g;Chol 69mg;Sodium 369mg;Carbs 26g;Fiber 3g;Protein 28g