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The Recipe Instructions |
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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" strip
1/4 cup chopped onion
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp white vinegar
1 can pineapple chunks packed in juice -, 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)
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.
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"
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Per Serving (excluding unknown items): 180 Calories; 5g Fat (25.2% calories
from fat); 27g Protein; 6g Carbohydrate; trace Dietary Fiber; 66mg
Cholesterol; 722mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Sweet And Sour Stir-Fry Recipe brought to you by Diet Recipes To-Go
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