Ingredients:
4 teaspoons vegetable oil, divided
1 medium red onion, halved lengthwise and sliced
3/4 cup zucchini, sliced into thin, bite-size strips
3/4 cup fresh pea pods, trimmed, tips and strings removed
2 chicken breast halves, skinless, boneless, and cut into thin bite-size strips
1 cup fresh pineapple cubes
3 tablespoons stir-fry sauce, brown rice, optional, cooked and hot
fresh pineapple wedges, optional, for serving.
Directions:
In a wok or large skillet, heat 2 teaspoons of the oil over medium-high heat. Stir-fry the red onion in the hot oil for 2 minutes. Add the zucchini and the pea pods. Stir-fry for 2 minutes. Transfer the mixture from the wok. Add the remaining 2 teaspoons of oil to the hot wok. Add the chicken and stir-fry until the chicken is tender and no longer pink, about 2-3 minutes. Add the onion mixture, pineapple cubes, and stir-fry sauce to the wok. Cook and stir until heated through and the chicken is cooked through at 165 degrees F, about 1 minute. Serve over the brown rice with the fresh pineapple wedges.
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