Bottled stir-fry sauce makes this chicken and vegetable dinner fast and easy to make. It's ready in 25 minutes.
Recipe from Diabetic Living
4 teaspoons cooking oil
1 medium red onion, halved lengthwise and sliced
1/4 of a fresh pineapple, peeled, cored, and cut into bite-size pieces
3/4 cup zucchini cut into thin bite-size strips
3/4 cup trimmed fresh pea pods
3 skinless, boneless chicken breast halves (12 ounces total), cut into thin bite-size strips
3 tablespoons bottled stir-fry sauce
Add the remaining 2 teaspoons oil to hot wok. Add chicken. Stir-fry for 2 to 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 or until heated through. If desired, serve with fresh pineapple wedges. Makes 4 servings.
Per Serving: cal. (kcal) 181, Fat, total (g) 6, chol. (mg) 49, sat. fat (g) 1, carb. (g) 11, fiber (g) 1, pro. (g) 21, sodium (mg) 440, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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