Sweet and Sour Stir-Fry

    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 2x1/2-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® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™
    1 package (6 ounces) 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.
Makes 4 servings.

Each serving provides:
Calories 272
Protein 29 g
Total Carbohydrates 27 g
Total Fat 5 g
Cholesterol 66 mg
Sodium 620 mg
Food Exchanges: 1 bread, 3 meat, 2 vegetable