Adie's Sweet & Sour Chicken

•3 Chicken Breasts Cubed
•5 tbsp. vegetable oil
•1 lg. onion, cut in wedges
•1 can (8 1/2 oz.) water chestnuts, drained & sliced
•1 green pepper, cut in squares
•1 can (13 1/4 oz.) pineapple chunks, undrained
•2 tbsp. ketchup
•1 tbsp. red wine vinegar
•2 tbsp. soy sauce
•1/2 tsp. Splenda
•1 tbsp. cornstarch
•3 tbsp. cold water-

1. In wok heat 3 tbsp. oil until hot but not smoking, add chicken, stirring rapidly 3-4 minutes or until cooked.
2. Remove meat. Heat remaining 2 tbsp.s oil in same wok.
3. Add onion, water chestnuts and green pepper. Stir fry until tender crisp, about 3 minutes.
4.Add undrained pineapple, ketchup, vinegar, soy sauce and Splenda. Heat to boiling.
5. Mix cornstarch smoothly with cold water. Add to sauce in skillet and heat, stirring, until sauce clears and thickens.
6. Return meat to skillet; heat through. Serve over hot cooked rice (rice not included in nutritional info).

*This recepie is also really good with sliced venison and beef*

Serving Size: Makes six servings

Number of Servings: 6

Recipe submitted by SparkPeople user ACECHURA.