Pineapple-Chicken Stir-Fry
4 tsp Cooking Oil
1 medium red onion, halved lengthwise and sliced
1/4 cup thin bite-size strips zucchini
3/4 cup trimmed fresh pea pods
12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
3 tbsp bottled stir-fry sauce
1. in a wok or large skillet, heat 2 teaspoons of the oil over medium-high heat. Stir-fry red onion in hot oil for 2 minutes. Add pineapple, zucchini, and pea pods. Stir-fry for 2 minutes more. Remove mixture from wok.
2. Add the remaining 2 teaspoons oil to hot wok. Add chicken. Stir-fry for 2-3 minutes or until chicken is no longer pink. Return onion mixture to wok. Add stir-fry sauce. Cook and stir about 1 minute or until heated through. Makes 4 servings.
Per serving: 181 cal., 6 g fat (1 g sat. fat), 49 mg chol., 440 mg sodium, 11 g carbo., 1 g fiber, 21 g pro.
Start to Finish: 25 minutes.
