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Add a photoServings: 4
Ingredients
- 3 x Chicken breast halves
- 2 x Garlic cloves -- chopped
- 1 x Onion -- chopped
- 1 x Red pepper -- julienned
- 1 x Green bell pepper -- Julienned
- 1 Tbsp. Cornstarch
- 4 Tbsp. Soy sauce, low sodium
- 8 ounce Pineapple chunks in juice --
- 2 Tbsp. Vinegar
- 3 Tbsp. Packed brown sugar
- 1/2 tsp Ginger
- 2 c. Cooked rice
Directions
- * Use 3 chicken breast halves to yield about 4 servings. Use more chicken for larger portions.
- 1. To prepare chicken: skin, debone and chop into cubes.
- 2. Mince the garlic cloves.
- 3. Wash, seed and julienne the red and green peppers.
- 4. Don't drain the pineapple.
- 5. Heat a heavy skillet; add in 1 Tbsp. oil.
- Saute/fry the peppers, garlic and onion till onion is limp. Remove from skillet and keep hot.
- 6. Add in 1 Tbsp. oil to skillet and cook chicken cubes till all turn white and are cooked through. This step doesn't take long - do not overcook.
- 7. Mix cornstarch with soy sauce and some of the pineapple juice in a small bowl.
- 8. Combine the chicken with the onion mix. Add in the pineapple chunks and juice along with the brown sugar, vinegar and grnd or possibly freshly grated ginger. Heat to boiling, then add in the cornstarch mix. Stir constantly till sauce is thickened and heated through.
- 9. Serve immediately over warm cooked white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 378 | |
| Calories from Fat 91 | 24% |
| Total Fat 10.07g | 13% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.13g | |
| Cholesterol 67mg | 22% |
| Sodium 607mg | 25% |
| Potassium 473mg | 14% |
| Total Carbs 44.81g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 15.87g | 11% |
| Protein 25.7g | 41% |
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