 | | Pineapple Chicken Stir Fry |
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1/4 cup lite soy sauce
2 tablespoons sugar
1 tablespoons cider vinegar
1 tablespoons ketchup
1/2 teaspoon. ground ginger
2 garlic cloves, minced
1 pound boneless, skinless chicken breast, cut in strips
2 tablespoons vegetable oil
1 package (16 oz.) frozen stir-fry vegetables
1 can (16. oz) unsweetened pineapple chuncks, drained (serve over hot cooked rice) |
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| Instructions |
| In a small bowl combine the first 6 ingredients, set aside. In a large skillet or wok, stir fry chicken in oil for 5-6 minutes till juices run clear. Add vegetables % 26 stir fry 3-4 minutes till crisp-tender. Stir in pineapple and soy sauce mix. Heat through.
Yields 6 servings. |
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| Diabetic Exchange: 2 lean meat, 1 starch, 1 vegatable, 1/2 fat Without Rice, 1 serving: Calories: 232 Sodium: 877 mg Cholesterol: 44 mg Carbohydrate: 21 g Protein: 1 g Fat: 7 g Fiber: 1 g
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