Sweet and Sour Stir-Fry

From: Light Cooking Cookbook

Ingredients:
1 tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut into strips
1 can (8 oz) sliced water chestnuts, drained
1 cup red bell pepper strips
1/4 cup chopped onion
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp white vinegar
1 can (8 oz) pineapple chunks packed in juice, undrained
1/4 tsp ground ginger
1/4 tsp salt
1 3/4 tsp Equal or 6 packets Equal or 1/4 cup Equal Spoonful
1 package (6 oz) frozen pea pods

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.

What I did differently from the recipe:
I only used about 1/2 lb of chicken. I omitted the water chestnuts because I didn't have them on hand. I used about 1/3 cup of sugar instead of the Equal. I used fresh peas from our local food co-op instead of the frozen variety.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I have made a variety of sweet and sour chicken before that I loved but Stephen didn't. Also, I didn't like having green peppers in it. I really liked this recipe, with the red pepper instead and the crunch of the pea pods. I don't really remember the taste of the other recipe but this was definitely delicious. I served it over rice because I just have to have rice with stir-fry.

Sweet and Sour Stir-Fry

Ingredients:
1 tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut into strips
1 can (8 oz) sliced water chestnuts, drained
1 cup red bell pepper strips
1/4 cup chopped onion
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp white vinegar
1 can (8 oz) pineapple chunks packed in juice, undrained
1/4 tsp ground ginger
1/4 tsp salt
1 3/4 tsp Equal or 6 packets Equal or 1/4 cup Equal Spoonful
1 package (6 oz) frozen pea pods

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.