Sweet And Sour Stir-Fry from Healthy Diabetic Recipes

Sweet And Sour Stir-Fry Recipe

Recipe Ingredients:

1 tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut 3" strips
1 can sliced water chestnuts - (8 oz), drained
1 cup red bell pepper in 2" by 1/2" strips
1/4 cup chopped onion
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp white vinegar
1 can pineapple chunks packed in juice - (8 oz), undrained
1/4 tsp ground ginger
1/4 tsp salt
1 3/4 tsp Equal For Recipes
= (or 6 packets Equal sweetener
or 1/4 cup Equal Spoonful)
1 package frozen pea pods - (6 oz)

Recipe Instructions:

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. Add pea pods and chicken; cook until pea pods and chicken are heated through, 2 to 3 minutes.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat, 1 Fruit, 2 Vegetable.

Nutrition Facts: Calories 281; Calories from Fat 21%; Total Fat 7g; Saturated Fat 1g; Protein 29g; Carbohydrates 26g; Cholesterol 69mg; Sodium 728mg; Dietary Fiber 4g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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