How to make it

  • 1)Heat oil in skillet or wok. 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 a 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 sugar substitute. Add pea pods and chicken; cook until pea pods and chicken are heated through, 2 to 3 minutes. Serve equally among 4 platters.
  • Calories per serving: 272
  • Note: A diabetic friendly recipe.

Reviews & Comments 2

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    " It was excellent "
    abbott41 ate it and said...
    This is great.
    5 forks.
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    " It was excellent "
    momo_55grandma ate it and said...
    great post wonderful recipe, will try soon thanks
    Was this review helpful? Yes Flag

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