2 tablespoons fish sauce (nam pla)

1 tablespoon lime juice

2 teaspoons minced fresh lemongrass or 1 teaspoon finely shredded lemon peel

Nonstick cooking spray

1 medium red onion, halved lengthwise and sliced

3 cloves garlic, minced

1 small cucumber, cut into thin bite-size strips (about 1 cup)

1/4 of a pineapple, peeled, cored, and cut into bite-size pieces

1 or 2 fresh jalapeno chile peppers, seeded and finely chopped*

12 ounces skinless, boneless chicken breast halves, cut into thin bite-size strips

1 cup sugar snap pea pods, trimmed

3 cups hot cooked brown, jasmine, or basmati rice

Snipped fresh cilantro or parsley (optional)

1. For sauce, in a small bowl stir together fish sauce, lime juice, and lemongrass or lemon peel; set aside.

2. Coat an unheated large nonstick wok or 12-inch nonstick skillet with nonstick cooking spray. Preheat wok or skillet over medium-high heat. Add red onion and garlic to hot wok or skillet; cook and stir for 2 minutes. Add cucumber, pineapple, and chile peppers. Cook and stir for 2 minutes more. Remove from wok or skillet.

3. Add chicken to hot wok or skillet. Cook and stir for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok or skillet; add pea pods. Add sauce. Cook and stir about 1 minute or until heated through. Serve immediately over hot cooked rice. If desired, sprinkle with snipped cilantro.