1 1/2 - 2 lbs. boneless chicken breast
3 carrots, cut on diagonal
1 sm. green pepper, chopped
1 med. onion, cut into wedges
2 tbsp. olive oil (light)
1 sm. green summer squash, cut into chips
1 sm. yellow summer squash, cut into chips
1 sm. can pineapple chunks

Heat wok to high heat, place oil in bottom. Cook onions until clear. Remove, cook each vegetable until bright in color, squash until done in center. Add chicken after removing all vegetables and more oil if necessary. Cook chicken until well done always stirring. When cooked, return vegetables and add pineapple to wok, reduce heat, simmer 2 minutes or until real hot. Serve on rice or Chinese noodles.