Sandra Lee semi-homemade

Ingredients

• 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

Directions

1. Prepare noodles according to package directions. Keep warm.

2. Drain pineapple, reserving 1 tablespoon juice. In a small bowl, combine seasoning mix, reserved pineapple juice, and 1 tablespoon water; set aside.

3. 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.

4. In skillet, heat remaining 1 tablespoon oil; add pepper stir-fry mix, and stir-fry for 2 minutes. Remove vegetable mixture, and keep warm.

5. 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.