• 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
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 pieces, zucchini, and pea pods. Stir-fry for 2 minutes more. Remove mixture from wok.
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.
Nutrition information
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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