Title: Lo-Fat Hawaiian Chicken Stir-Fry
Categories: Chicken Entree Hawaii
Yield: 6 Servings

	1 p	k oriental-seasoned boneless
:		chicken beasts
:		cut into 1/2-inch strips
:		about 1 pound
	1 T	B canola oil -- divided , (up
:		to 2)
:		l6 ounces frozen stir fry
:		vegetables
15 1	/2 o	z pineapple chunks in juice --
:		drained,
	1 T	B reserved pineapple juice
	1 T	B reduced-sodium soy sauce
1	/4 t	s oriental chili-garlic paste
:		optional
	1	piece peeled gingerroot
	1	inch piece
:		squeezed through garlic
:		press
	2 c	hot cooked rice -- (up to
	3	hot cooked rice -- (up to
:		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 toside 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 noodle

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 <4paws@netrax.net>

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

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