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Add a photoServings: 8
Ingredients
- 1 x (2-lb) chicken
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1/2 tsp Salt
- 2 tsp Water
- 2 sm Onions
- 10 x -(up to)
- 12 x Water chestnuts
- 1 x Celery stalk
- 4 slc Canned pineapple
- 2 Tbsp. Oil
- 1/4 tsp Salt
- 2 Tbsp. Oil
- 4 Tbsp. Pineapple juice
Directions
- 1. Skin and bone chicken; then slice. Combine cornstarch, soy sauce, salt and water. Add in to chicken and toss to coat. Let stand 10 min, turning occasionally.
- 2. Slice onions and water chestnuts. Cut celery diagonally in 1/2-inch sections. Cut each pineapple slice in 6 chunks.
- 3. Heat oil. Add in remaining salt, then onions and stir-fry till translucent/soft. Add in celery and water chestnuts; stir-fry to soften celery (1 to 2 min more). Remove vegetables from pan.
- 4. Heat remaining oil. Add in chicken and stir-fry till it begins to brown (2 to 3 min).
- 5. Return vegetables; stir-fry to reheat and blend flavors (1 to 2 min more).
- 6. Add in pineapple chunks and juice, stir-frying only to heat through. Serve at once. VARIATION: For the onions, water chestnuts and celery, substitute 6 dry black mushrooms (soaked), 3/4 c. Chinese cabbage stems and 1/2 c. bamboo shoots-all of them sliced. Add in as in step 3, but stir-fry 1 minute; then add in 1/4 c. stock and cook, covered, 2 min more. Remove vegetables and liquids from pan; pick up step 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 8 servings | |
| Calories 95 | |
| Calories from Fat 61 | 64% |
| Total Fat 6.86g | 9% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 335mg | 14% |
| Potassium 75mg | 2% |
| Total Carbs 8.62g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.7g | 4% |
| Protein 0.45g | 1% |
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