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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

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total:
25 mins
Servings:
4
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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.

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  • 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.

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; fat 7g; cholesterol 54mg; saturated fat 1g; carbohydrates 12g; mono fat 1g; poly fat 3g; insoluble fiber 1g; sugars 8g; protein 19g; vitamin a 219.2IU; vitamin c 31.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 9.3mg; vitamin b6 0.8mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 492mg; potassium 465mg; calcium 22mg; iron 0.8mg.
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