4 teaspoons cooking oil
1 medium red onion, halved lengthwise and sliced
1/4of a fresh pineapple, peeled, cored, and cut into bite-size pieces
3/4 cup zucchini cut into thin bite-size strips
3/4 cup trimmed fresh pea pods
3 skinless, boneless chicken breast halves (12 ounces total), cut into thin bite-size strips
3 tablespoons bottled stir-fry sauce
1. 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 pineapple pieces, zucchini, and pea pods. Stir-fry for 2 minutes more. Remove mixture from wok.
2. 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 stir-fry sauce. Cook and stir about 1 minute or until heated through. If desired, serve with fresh pineapple wedges. Makes 4 servings.