Nutrition per serving may change if servings are adjusted.
4 teaspoons cooking oil
1 medium red onion, halved lengthwise and sliced
¼ of a fresh pineapple, peeled, cored, and cut into bite-size pieces
¾ cup zucchini cut into thin bite-size strips
¾ 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
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 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.
203 calories;7 g fat(1 g sat); 2 g fiber; 14 g carbohydrates; 21 g protein; 28 mcg folate; 62 mg cholesterol; 9 g sugars; 0 g added sugars; 189 IU vitamin A; 36 mg vitamin C; 23 mg calcium; 1 mg iron; 430 mg sodium; 412 mg potassium