1 tbsp. vegetable oil
1 pound boneless skinless chicken breasts, cut into 3-inch strips
1 can (8 ounces) sliced water chestnuts, drained
1 cup 2 x 1/2-inch red bell pepper strips
1/4 cup chopped onion
2 tbsps cornstarch
2 tbsps soy sauce
1 tbsp. white vinegar
1 can (8 ounces) pineapple chunks, packed in juice, undrained
1/4 tsp. ground ginger
1/4 tsp. salt
1 3/4 tsps Equal� for Recipes or 6 packets Equal� sweetener or 1/4 cup Equal� Spoonful™
1 package (6 ounces) frozen pea pods

Sweet & Sour Stir Fry

1. Heat oil in wok or skillet. Add chicken; cook until chicken is no longer pink, 5 to 6 minutes. Remove and set aside.
2. Add water chestnuts, pepper and onion to wok; cook until vegetables are tender, 3 to 4 minutes, stirring constantly.
3. Combine cornstarch, soy sauce and vinegar in small bowl; stir to dissolve cornstarch. Add pineapple with juice, ginger and salt.
4. Add to vegetable mixture; cook until sauce thickens, 2 to 3 minutes, stirring constantly. Stir in Equal�.
5. Add pea pods and chicken; cook until pea pods and chicken are heated through, 2 to 3 minutes.
   Serves: 4
   Preparation time: 15 minutes