Pineapple Chicken Stir-fry
Try this Pineapple Chicken Stir-fry recipe, or contribute your own. "Stirfry" and "Main Dishes" are two of the tags cooks chose for Pineapple Chicken Stir-fry."This turned out good, I threw in a handful of peanuts with the pineapple and sauce at the end. In the sauce the tomato taste is a bit strong, I might add a tsp rather than a tbsp of ketchup next time...." - opalfire8
Yield: 6 Ready in 45 minutes
28 people trying soon
|1/4 cupSoy sauce|
|1/2 teaspoonGround ginger|
|2 clovesgarlic; minced|
|1 poundboneless skinless chicken breasts; cut into strips|
|2 tablespoonVegetable oil|
|1 16-oz packagefrozen stir-fry vegetables|
|1 8-oz canunsweetened pineapple chunks; drained|
|Hot cooked rice|
Pineapple Chicken Stir-fry Preparation
In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve over rice.
Yield: 6 servings.
Nutritional Analysis: One serving (prepared with light soy sauce; calculated without rice) equals 232 calories, 877 mg sodium, 44 mg cholesterol, 21 gm carbohydrate, 21 gm protein, 7 gm fat, 1 gm fiber.
Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Source: "Quick Cooking, July/August 2000"Copyright: "Reiman Publishing"
Per Serving (excluding unknown items): 178 Calories; 6g Fat (28.1% calories from fat); 20g Protein; 12g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 778mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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