Hula Stir-Fry

Give it a whirl, a chop, a spin-saucy sweet chicken is sure to win applause.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

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.