Makes: 4 servings
Cook: 10 minutes
1 (8-ounce) package lo mein noodles
1 (8-ounce) can pineapple chunks in juice
1 (1-ounce) packet stir-fry seasoning mix, Kikkoman®
1 tablespoon water
1 (1-pound) package chicken breasts, cubed
1⁄2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
1 (1-pound) bag frozen pepper stir-fry mix, Bird’s Eye®
1 (3-ounce) container sliced fresh green onions (about 11⁄2 cups)
1⁄3 cup cashew pieces
Prepare noodles according to package directions. Keep warm.
Drain pineapple, reserving 1 tablespoon juice. In a small bowl, combine seasoning mix, reserved pineapple juice, and 1 tablespoon water; set aside.
In a medium bowl, place chicken; sprinkle with pepper, tossing to coat. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add chicken, and stir-fry for 4 to 5 minutes. Remove from pan, and keep warm.
In skillet, heat remaining 1 tablespoon oil; add pepper stir-fry mix, and stir-fry for 2 minutes. Remove vegetable mixture, and keep warm.
Pour pineapple juice mixture into pan, and cook until thickened, about 1 minute. Add chicken, vegetables, and pineapple, tossing to coat. Serve immediately over warm lo mein noodles, and sprinkle with green onions and cashews.