Pineapple-Chicken Stir Fry

By cindygwest

Ingredients

• 1 medium red onion, halved lengthwise and sliced
• 2 teaspoons vegetable oil
• 3/4 cup thin, bite-size strips zucchini
• 3/4 cup trimmed fresh pea pods, tips and strings removed
• 2 teaspoons vegetable oil
• 2 skinless, boneless chicken breast halves (12 ounces total), cut into thin bite-size strips
• 1 cup fresh pineapple cubes
• 3 tablespoons bottled stir-fry sauce
• Brown rice (optional)
• Fresh pineapple wedges (optional)

Details

Adapted from Midwestliving.com

Preparation

Step 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 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 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.

Variation

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

Note

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.