Pineapple-Chicken Stir-Fry
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- 4 teaspoon cooking oil (olive oil)
- 1 med red onion, halved lengthwise and sliced
- 1/4 fresh pineapple, cored and cut into bite-size pieces
- 3/4 cup fresh zucchini cut into thin bite size strips
- 3/4 cup fresh pea pods
- 3 skinless, boneless chicken breast halves (12 oz total) cut into thin strips
- 3 tablespoons bottled stir-fry sauce*
*You may need to look around for the stir-fry sauce, I found "House of Tsang" classic stir fry sauce at Target |
In a wok or large skillet, heat 2 teaspoons oil, stir-fry onion for 2 minites. Add pineapple pieces, zucchini and pea pods, stir-fry for 2 min. more. Remove from wok.
Add remaining 2 teaspoons oil to wok. Add chicken, stir-fry 2-3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok, add stir-fry sauce. Cook and stir about 1 minute.
Cut up all vegetables, chicken and pineapple the night prior which will allow you to have this meal on the table in about 20-30 minutes.
Serve with rice and fresh pineapple spears.
Makes 4 servings.
Nutrition
Information: 1 1/4 cup |
| 181
calories |
6
gm fat |
| 11
gm carb |
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