Crispy Chicken and Shrimp Stir-fry

1 tablespoon oil

1 pound chicken breast, cubed

1 cup red cabbage, shredded

1 cup celery, sliced

1 cup onion, chopped

1 cup carrot, shredded

¼ teaspoon salt

¼ teaspoon black pepper

teaspoon cayenne pepper

1 pound small cooked shrimp, tail removed

8 ounces crushed pineapple, drained

6 ounces roughly chopped baby spinach

¼ cup cilantro, freshly chopped

2 cloves garlic, crushed

2 tablespoon spicy kung pao sauce

3 tablespoon teriyaki sauce

Chow mein noodles, for garnish

Heat 1 tablespoon oil in large pan. Add chicken and cook through, 1 to 2 minutes. Add cabbage, celery, onion and carrot, cook until tender crisp, 2 to 3 minutes. Season with salt, black pepper and cayenne pepper.

Add shrimp, pineapple, spinach, cilantro and garlic. Stir in kung pao sauce and teriyaki sauce; cook until heated through.

Serve over white rice; garnish with chow mein noodles. Alternately, use filling for mu shu (Chinese pancakes).

Serves four to six.

Nutrition values per serving: 220 calories, 5 g fat (1 g saturated), 16 g carbohydrates, 3 g fiber, 29 g protein, 155 mg cholesterol, 470 mg sodium.