Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Whole skinless boneless chicken breasts, or thighs |
| 2 \N | Onions, cut in strips nonstick cooking spray |
| 1 teaspoon | Vegetable oil |
| 1 teaspoon | Diet margarine |
| 1 \N | 16 oz. package frozen vegetables |
| ½ cup | Lowcal Italian salad dressing |
| 2 tablespoons | Cooking wine, Optional no-salt seasoning mix |
| 2 cups | Pineapples, chunks |
| 1 tablespoon | Low sodium soy sauce |
Spray heated skillet with cooking spray. Add oil and margarine.
Prepare chicken by cutting into 1" by 3" chunks. Brown chicken and onion in oil and margarine. Toss vegetables (broccoli, carrots and cauliflower are a good choice) with salad dressing. Add to hot chicken. Sprinkle with seasoning mix. Stir fry until done, about 5 to 8 minutes. Mix pineapple chunks and soy sauce, stirring to coat pineapple. Garnish with pineapple chunks.
Nutrition (per serving): 351 calories Saturated fat 2 g Total Fat 9 g (23% of calories) Protein 33 g (37% of calories) Carbohydrates 35 g (40% of calories) Cholesterol 68 mg Sodium 618 mg Fiber 2 g Iron 2 mg Vitamin A 4933 IU Vitamin C 23 mg Alcohol 0 g Source: State of South Carolina Department of Agriculture Date Published: 11/18/92 converted from Microcookbook 12/94 Submitted By JULIE GLEITSMANN On 05-15-95