Bangkok Stir-Fry

Makes: 4 servings

Start to Finish: 15 minutes

2 tablespoons fish sauce (available in supermarket ethnic foods section)

1 tablespoon lime juice

1 teaspoon finely shredded lemon peel

4 teaspoons olive oil

1 large red onion, halved lengthwise and sliced

3 garlic cloves, minced

¼ of a medium pineapple, peeled, cored and cut into ¼ inch wedges

1 small cucumber, cut into bite-size strips

1 or 2 jalapeno peppers, seeded and finely chopped

12 ounces skinless, boneless chicken breasts, cut into bite-size strips

2 cups cooked brown rice

For sauce, in a small bowl, stir together fish sauce, lime juice and lemon peel; set aside. Pour 2 teaspoons of the oil into a wok or large skillet; place over medium-high heat. Stir-fry onion and garlic in hot oil for 2 minutes. Add pineapple, cucumber and jalapeno peppers. Stir-fry for 2 minutes more. Remove from wok. Add the remaining 2 teaspoons of oil to the wok. Add chicken and stir-fry for 2 to 3 minutes, or until it’s tender and no longer pink. Return onion mixture to work and add sauce. Cook and stir until heated through. Serve over rice.

NUTRITION FACTS PER SERVING:

289 calories

23 g protein

34 g carbohydrate

6 g fat (1g saturated)

4 g fiber