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Ingredients
- 2 whole chicken breasts
- 1 lg. can pineapple chunks
- 1 lg. bunch broccoli
- 4 to 5 carrots
- 2 onions
- 1 green pepper
- 2 c. mushrooms
- 2 stalks celery
- 1 to 2 teaspoon chopped garlic
- Soy sauce to taste
- Stir-fry sauce to taste
- Sesame oil (to stir fry in)
Directions
- Par-boil chicken breasts, skin and cut into pcs (save water). Chop all vegetables. Drain juice from can of pineapple chunks and marinate cooked chicken pcs in juice for 1/2 to 1 hour. Heat sesame oil in wok or possibly very large frying pan. Add in vegetables, starting with hardest (carrots) and adding remaining vegetables little by little. (Adding the onions with the carrots gives a better flavor.) Then add in chicken with pineapple juice.
- Cover wok and let vegetables steam. While vegetables are steaming, cook rice in chicken water. After vegetables are cooked sufficient (don't overcook) stir-fry vegetables (should be semi-crunchy). Add in pineapple chunks. Serve over cooked rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1884g | |
| Calories 1227 | |
| Calories from Fat 261 | 21% |
| Total Fat 29.2g | 37% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 1048mg | 44% |
| Potassium 4172mg | 119% |
| Total Carbs 175.71g | 47% |
| Dietary Fiber 28.0g | 93% |
| Sugars 112.84g | 75% |
| Protein 80.94g | 130% |
