Hula Stir-fry

Total Time: 25 mins Preparation Time: 12 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, strips
• 1 tablespoon cooking oil
• 1 (16 ounce) package frozen stir fry vegetables
• 1 (8 ounce) can pineapple chunks in juice
• 2 (3 ounce) packages dried ramen noodles
• 2/3 cup bottled stir-fry sauce
• 1/2 cup water

Recipe

• 1 if necessary, put the chicken on a cutting board and use a sharp knife to cut it into bite-size pieces.
• 2 pour the cooking oil into a skillet. put the skillet on a burner. turn burner to mediun-high heat. heat oil. you can tell when the skillet is hot enough by sprinkling a couple drops of water into the skillet. when the water drops dance on the surface, it is time to add the chicken. add chicken to skillet; cook about 6 minutes or until chicken pieces are no longer pink, stirring chicken all the time with a wooden spoon. add vegetables to the skillet. cover skillet with lid. cook for 5 to 7 minutes or until vegetables are tender but still slightly crunchy.
• 3 while vegetables are cooking, open the can of pineapple, using a can opener if necessary. open the packages of noodles. break each block of noodles into small pieces in a bowl. throw away seasoning packets.
• 4 add pineapple chunks and juice, noodles, stir-fry sauce, and water to the vegetables and chicken in the skillet. use the wooden spoon to stir until the liquid covers all of the pieces. bring to boiling; turn heat to medium-low heat. cover and cook about 3 minutes or until noodles are tender, stirring now and then with wooden spoon.
• 5 serve with fresh mango slices, chocolate cake for dessert, and milk.