Spicy Oriental Stir-Fry
Serves: 4
Prep Time: 20 min.
Cook Time: 10 min.
Nutrition Score per serving:
358 calories, 11g fat (2g sat.), 96mg cholesterol, 457mg sodium, 28g carbohydrate (3g dietary fiber, 23g sugars), 37g protein, 18% Vit A, 92% Vit C, 5% calcium, 13% iron, 19% potassium, 7% folate
Ingredients
1 can (20 oz.) DOLE® Pineapple Chunks
1/2 cup ketchup
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 tablespoons vegetable oil, divided
1 cup coarsely chopped green or red bell pepper*
1 cup snow peas*
1 pound boneless, skinless chicken breasts, cubed
1/4 cup sliced DOLE Green Onions
Hot cooked rice
Directions
Drain pineapple; reserve 2 tablespoons juice.
Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add bell pepper; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.
*TIP: Substitute 1/2 package (16 oz.) frozen Oriental vegetable medley for bell peppers and snow peas, if desired. Add frozen vegetables in step 3 above, cook 3 to 4 minutes. Proceed as above.
