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Send a Meal BlogMonday, August 18 2014
 ingredients
directions
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
nutrition information
Per Serving: cal. (kcal) 188, Fat, total (g) 7, chol. (mg) 54, sat. fat (g) 1, carb. (g) 12, Monosaturated fat (g) 1, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 8, pro. (g) 19, vit. A (IU) 219.16, vit. C (mg) 31.9, Thiamin (mg) 0.12, Riboflavin (mg) 0.13, Niacin (mg) 9.25, Pyridoxine (Vit. B6) (mg) 0.76, Folate (µg) 24.23, Cobalamin (Vit. B12) (µg) 0.17, sodium (mg) 492, Potassium (mg) 465, calcium (mg) 22, iron (mg) 0.79, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet      Comments:
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