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Hawaiian Chicken Stir-Fry

main dishes, chicken, sautéed & stir-fried

1 package oriental-seasoned boneless chicken
--cut into 1/2-inch strips
--about 1 pound
1 tablespoon canola oil; divided , (up to 2)
l6 ounces frozen stir fry vegetable
15 1/2 ounces pineapple chunks in juice; drained,
1 tablespoon reserved pineapple juice
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon oriental chili-garlic paste; optional
1 piece peeled gingerroot
--1-inch piece
--squeezed through garlic press
2 cups hot cooked rice; (up to 3)
--or chinese noodles

1. In wok or large nonstick skillet, over medium-high heat, heat 1 tablespoon oil. Stir-fry chicken until lightly browned and cooked through, about 6 to 8 minutes. Move chicken to side of wok or skillet.

2. Add the remaining 1 tablespoon oil to skillet, if needed, and frozen vegetables; stir-fry 4 to 5 minutes. Add pineapple chunks, reserved juice, soy sauce, chili-garlic paste, gingerroot and chicken; toss well and heat through. Serve over rice or noodles.

Makes 6 servings. Preparation time: About 5 minutes. Cooking time: About 15 to 18 minutes.

Per serving: About 265 cal, 17 g pro, 39 g car, 5 g fat, 16% cal from fat, 35 mg cholesterol, 617 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 6 servings

Preparation Time: 0:00

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