Hula Stir-Fry

• 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

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.

chicken, cooking oil, vegetables, pineapple, ramen noodles, stirfry sauce, water

Taken from www.food.com/recipe/hula-stir-fry-130008 (may not work)