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Suggest a better descriptionCombine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic. Toss Gently. Cover & Chill 20 Min.
Drain Pineapple, Reserving Juice in a 1 Quart Glass Measure. Set Pineapple Chunks Aside.
Add Water To Juice To Equal 1 Cup. Add 1/4 C. Sugar, 2 T. Cornstarch, Vinegar & 1 T. Soy Sauce To Pineapple Juice. Stir Well. Set Aside.
Coat A Large Non aluminum Skillet OR Wok With Cooking Spray. Place Over Medium High Heat Until Hot. Add Chicken; Stir Fry 5 To 7 Min. Add Carrots & 1/4 C. Water. Cover & Cook 1 Min.
Add Reserved Pineapple & Cranberries; Stir Fry 1 Min. Reduce Heat To Medium, Add Reserved Juice Mixture. Bring To A Boil, Stirring Until Thickened. Stir in Bell Pepper; Serve Over Rice.
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Serving Size: 1 Serving (664g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 836 | ||
Calories from Fat: 15 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 41.2mg | 13 % | |
Sodium 400.7mg | 14 % | |
Potassium 997.9mg | 26 % | |
Total Carbohydrate 193g | 57 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 181.1g | ||
Protein 20.2g | 29 % | |
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: 836
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