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

Source: Diabetic Living Magazine


Recipe Summary

5 mins
25 mins


Ingredient Checklist


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 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.

Nutrition Facts

1 serving
203 calories; protein 20.8g; carbohydrates 13.9g; dietary fiber 1.6g; sugars 9.5g; fat 7g; saturated fat 0.8g; cholesterol 62.1mg; vitamin a iu 189.3IU; vitamin c 36.3mg; folate 28.3mcg; calcium 23.2mg; iron 0.8mg; magnesium 36.4mg; potassium 412.2mg; sodium 430.5mg.