Pineapple-Chicken Stir-Fry

Pineapple-Chicken Stir-Fry

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From: Diabetic Living Magazine

Bottled stir-fry sauce makes this chicken and vegetable dinner fast and easy to make. It's ready in 25 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
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)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (60% daily value)
  • Carbohydrate Servings: 1

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