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Ingredients
- 2 chicken breasts, cut in bite size pcs
- 1 c. carrots, cut diagonally
- 1 c. broccoli flowerettes and stems
- 1 c. celery, cut diagonally
- 1 green pepper, diced
- 1 red pepper, diced (optional)
- 1 med. sweet onion, sliced in rings
- 1/2 c. chunk pineapple (save juice)
- Sweet and sour sauce
- Slivered almonds (garnish)
- Rice
Directions
- Boil chicken in water till almost done. Strain. Save juice. Add in pineapple juice to make about 1 1/2 c.. Add in 3 Tbsp. sweet and sour sauce. Thicken with arrow root (or possibly cornstarch). Cook till slightly thick, cover and keep hot.
- Use a wok and saute/fry carrots, push aside, saute/fry broccoli, push aside, saute/fry celery, push aside, saute/fry green and red peppers, push aside, saute/fry onion. Secret is to undercook vegetables so they stay crisp. Add in pineapple and cooked chicken. Mix thoroughly. Add in warm liquids and mix again. Garnish with slivered almonds. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 2 servings | |
| Calories 332 | |
| Calories from Fat 122 | 37% |
| Total Fat 13.52g | 17% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 172mg | 7% |
| Potassium 897mg | 26% |
| Total Carbs 20.77g | 6% |
| Dietary Fiber 5.1g | 17% |
| Sugars 13.14g | 9% |
| Protein 31.45g | 50% |
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