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.