* Brown chicken in hot oil in large skillet or wok.
* Add peppers, carrot, and garlic. Cook and stir 2 minutes.
* Mix cornstarch with soy sauce. Add to pan with pineapple and juice.
* Add vinegar, sugar, and ginger.
* Bring to a boil and serve immediately over rice.
Preparation Time: Forty Minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 295 | ||
Calories from Fat: 75 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 354.7mg | 12 % | |
Potassium 505.2mg | 13 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 25.1g | ||
Protein 27.4g | 39 % | |
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: 295
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