Recipe

Sweet And Sour Stir Fry Recipe

Add Step-by-Step Photos	Grizzlybear / All my dishes 1 year, 8 months ago You can use which ever sugar sub you like........ Thais has a great flavor....hope you enjoy Prep:15m Cook:16m Servings:4	Grizzlybear
	low sugar

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Fans

minitindel

jenniferby

Ingredients

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 pod

Directions

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.

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