Chicken and Pea Pod Stir-fry

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale, Joan Clark, Barbara Forsberg
 * Yield: 4 servings

Ingredients

 * 2 tbsp cornstarch
 * 1 tsp granulated sugar
 * 1 cup water
 * 1 tbsp low-salt soy sauce
 * 1 tbsp peanut oil
 * 1½ cups julienne-cut carrot
 * 2 cups fresh snow pea pods or sugar snap peas, or 1 (6-oz) pkg frozen pea pods, thawed and drained
 * ¾ cup sliced green onions
 * 2 tsp (or more) grated fresh gingerroot
 * 2½ cups cubed (¾-inch), cooked chicken breast

directions

 * 1) In a small bowl, combine cornstarch and sugar, and blend well.
 * 2) Add water and soy sauce, blending until smooth. Set aside.
 * 3) Heat oil in a large skillet or wok over medium-high heat.
 * 4) Add carrots and stir to coat.
 * 5) Cover and cook 3 minutes.
 * 6) Add snow pea pods or snap peas, green onions, and gingerroot, and cook, stirring, for 3 to 4 minutes or until vegetables are crisp tender.
 * 7) Stir in chicken and cornstarch mixture.
 * 8) Cook, stirring, until mixture thickens and is thoroughly heated.

Nutritional information
Per 1½ cups stir-fry includes ⅝ cup chicken:
 * 257 Calories | 28g Protein | 211mg Sodium | 63mg Cholesterol | 7g Fat | 14g Carbs
 * Exchanges: 4 very lean meat | 1 vegetable | ½ starch | ½ fat