Use riced cauliflower to keeps carbs lower.

Equipment Needed

Measuring cups and spoons, large sauté pan, rice cooker or pot and lid, knife and a cutting board


Cut the chicken, vegetables and pineapple into bite-size pieces.

Heat the sauté pan over high heat and add the sesame oil, red onion and chicken.

Sauté for 3 minutes. 

Add the garlic, ginger and sesame seeds and cook for and additional 2 minutes. 

Add the cornstarch and thoroughly mix.

Add the zucchini, bell pepper, soy sauce, lime juice and pineapple. 

Add the chicken stock and let simmer for 10 minutes. 

Once thickened, add the green onions and baby bok choy, simmer for an additional 5 minutes, until baby bok choy is wilted.

Serve with rice, lime wedges and chopped green onion.

** The nutritional information for this dish is based on 1/6 of the stir fry served with 1/2 cup of rice.