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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,
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:
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