Sweet and Sour Stir-Fry

by Libby Pelham | More from this Blogger

06 Mar 2006 09:40 PM

Here is another diabetic friendly recipe. I love stir-fry, so this is one of my favorite recipes.

You will need vegetable oil, one pound of boneless chicken breasts (cut into 3-inch strips), one 8-ounce can of water chestnuts, one red bell pepper, one small onion, cornstarch, soy sauce, white vinegar, one 8-ounce can of pineapple chunks, ground ginger, sugar substitute, and one 6 ounce package of frozen pea pods.

Chop your onion into small pieces. You will need 1/4 cup. Cut your red bell pepper into 2 x 1/2 inch strips. You can use either a wok or skillet for this recipe. Add one tablespoon of oil to your wok or skillet and turn on medium heat. Add your 1 pound of chicken breast strips and let those cook until they are no longer pink - about 5 minutes. Remove the chicken strips and set them to the side. To your wok or skillet, add your 1 8-ounce can of water chestnuts (drained), 1 cup of your red bell pepper strips, and ¼ cup of chopped onion. Allow your vegetables to cook for about 3-4 minutes until tender. In a medium bowl, combine 2 tablespoons of cornstarch, 2 tablespoons of soy sauce, and 1 tablespoon of white vinegar and stir until the cornstarch is dissolved. To that, add the 8-ounce can of pineapple chucks with juice, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Add the vegetables to the mixture then return that to the wok or skillet, allowing it to cook until the sauce thickens (about 2 minutes). Stir in 1 3/4 teaspoons of sugar substitute (or 6 packets). Then add the 6-ounces of frozen pea pods and chicken. Allow that to cook until thoroughly heated.

You can serve this over rice, but I usually just eat it alone sprinkled with chow mein noodles.

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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