Ingredients

　　2 tablespoons olive, canola, or peanut oil

　　1 medium yellow onion, sliced

　　1 teaspoon garlic salt

　　1 medium red bell pepper, cored, seeded, and cut into thin strips

　　1 tablespoon coarsely grated fresh ginger

　　2 cups cooked shredded chicken breast or the equivalent of 2 large chicken breasts

　　1 medium tomato, cut into thin wedges

　　2 tablespoons balsamic vinegar

　　Preheat a nonstick stir-fry pan or a large nonstick skillet over high heat. Add the oil, onion, and garlic salt and stir-fry until the onion turns translucent, about 1 1/2 minutes. Add the bell pepper and ginger and stir-fry for 1 minute. Add the chicken and tomato and stir-fry for about 2 minutes more, until the vegetables are soft. Stir in the vinegar, stir-fry for 30 seconds more, and serve.

　　Cooks' Note

　　One taste and this quick and easy, low-glycemic meal will become a regular in your kitchen. Stir-fries are healthy, simple, and fun and require only a few guidelines—get the pan hot before you start, cut the food into pieces of about the same size to promote even cooking, and keep it moving with a wooden spoon or paddle or two. This stir-fry gets a special accent from Italian balsamic vinegar, a once exotic import now stocked by most supermarkets.

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