FRUIT AND VEGGIE CHICKEN STIR-FRY

1 tbsp olive or coconut oil

1 lb boneless skinless chicken thighs cut into bite-size chunks

2 cups fresh sugar snap peas, trimmed

1 large red bell pepper, cut into bite-size pieces

3 garlic cloves, minced

2 cups fresh pineapple chunks

1/4 cup Asian Toasted Sesame Dressing

1 tbsp lite soy sauce

2 green onions, cut diagonally into thin slices

Heat the oil in a wok or large skillet over medium-high heat.

Add the chicken, snap peas, bell pepper, and garlic; stir-fry 4 to 5 minutes or until the chicken is done.

Add the pineapple to the skillet and stir-fry another 2 minutes or until heated through.

Combine the dressing and soy sauce; stir into the pan.

Remove from the heat and stir in the onions.

from diabeticenjoyingfood.blogspot.ca