- Makes: 4 servings
- Start to Finish 25 mins
Garden-fresh veggies and juicy pineapple give classic stir-fry a seasonal refresh. For an easy substitute, switch the chicken for thinly sliced boneless pork or peeled, deveined medium shrimp.
medium red onion, halved lengthwise and sliced
zucchini cut into thin bite-size strips
trimmed fresh pea pods, tips and strings removed
skinless, boneless chicken breast halves (12 ounces total), cut into thin bite-size strips
of a fresh pineapple, peeled, cored, and cut into bite-size pieces (1 cup)
bottled stir-fry sauce
Brown rice (optional)
Fresh pineapple wedges (optional)
- 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 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 pineapple and stir-fry sauce. Cook and stir about 1 minute or until heated through. If desired, serve over brown rice with fresh pineapple wedges.
- For an easy substitute, switch the chicken for thinly sliced boneless pork or peeled, deveined medium shrimp.
- Bottled stir-fry sauce is a handy time-saver. We especially like Kikkoman's preservative-free version flavored with ginger and sesame oil, but any brand will work well in this dish.
(Pineapple-Chicken Stir-Fry)Servings Per Recipe 4, Fat, total (g) 7, Niacin (mg) 9, Riboflavin (mg) 0, cal. (kcal) 188, Thiamin (mg) 0, vit. C (mg) 32, sodium (mg) 492, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 24, Pyridoxine (Vit. B6) (mg) 1, Potassium (mg) 465, calcium (mg) 22, iron (mg) 1, chol. (mg) 54, Monosaturated fat (g) 1, sat. fat (g) 1, Polyunsaturated fat (g) 3, carb. (g) 12, Mark as Free Exchange () 0, fiber (g) 1, Trans fatty acid (g) 0, sugar (g) 8, pro. (g) 19, vit. A (IU) 219