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. Serve with brown rice for extra nutrition.

Source: Midwest Living

Gallery

Recipe Summary

total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Tips

For an easy substitute, switch the chicken for thinly sliced boneless pork or peeled, deveined medium shrimp.

Tips

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.

Nutrition Facts

188 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 3g; monounsaturated fat 1g; cholesterol 54mg; sodium 492mg; potassium 465mg; carbohydrates 12g; fiber 1g; sugar 8g; protein 19g; trans fatty acidg; vitamin a 219IU; vitamin c 32mg; thiaminmg; riboflavinmg; niacin equivalents 9mg; vitamin b6 1mg; folate 24mcg; vitamin b12mcg; calcium 22mg; iron 1mg.

Reviews