Try this Oriental Chicken, Peppers, and Rice recipe, or contribute your own.
Suggest a better description* 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. Do not drain the pineapple. 5. Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers, garlic and onion until onion is limp. Remove from skillet and keep warm. 6. Add 1 tablespoon oil to skillet and cook chicken cubes until all turn white and are cooked through. This step doesnt take long -- dont overcook. 7. Mix cornstarch with soy sauce and some of the pineapple juice in a small bowl. 8. Combine the chicken with the onion mixture. Add the pineapple chunks and juice along with the brown sugar, vinegar and ground or freshly grated ginger. Heat to boiling, then add the cornstarch mixture. Stir constantly until sauce is thickened and heated through. 9. Serve immediately over hot cooked white rice. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (586g) | ||
Recipe Makes: 4 | ||
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Calories: 598 | ||
Calories from Fat: 62 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 41.8mg | 13 % | |
Sodium 319.8mg | 11 % | |
Potassium 447mg | 12 % | |
Total Carbohydrate 109.9g | 32 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 104.3g | ||
Protein 22.3g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 598
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