Serve with hot, cooked brown rice. Other vegetables, such as broccoli, orange or yellow peppers, and/or zucchini could also be included in the stir-fry. Boneless, skinless chicken thighs can be substituted for the chicken breast. However, a chicken breast is lower in fat than a chicken thigh.
1 Tablespoon oil
1lb. Boneless, skinless chicken breast, cut into bite-size pieces
2 cups sugar snap peas, trimmed
1 large red bell pepper, 1in. pieces
3 cloves garlic, minced
2 cups fresh pineapple chunks, 1 in. pieces
¼ cup Asian Toasted Sesame Dressing
1 Tablespoon lite soy sauce
2 green onions, thinly sliced
Heat oil in a large skillet on medium-high heat. Add chicken pieces, sugar snap peas, red pepper pieces, and garlic.
Stir-fry until the chicken is thoroughly cooked, about 5 minutes.
Add pineapple chunks and continue to stir-fry until heated through about 2 minutes. Stir in combined dressing and soy sauce. Remove from heat. Stir in onion slices. Serve while hot.
Makes 4 servings (1 ½cups each)
Recipe adapted from Kraftrecipe.com