Saute vegetables in butter until almost soft. Cut chicken into bite size chucks. Season chicken with five spice powder sparingly. Add chicken and mushrooms. Stir fry on high heat very fast, until chicken is done. Turn down heat. Then add apple cider, soy sauce and pineapple juice. Can add more soy sauce and pineapple if needed. Add sugar. Mix cornstarch and water together and add and turn on very high heat until thickens. Can add just a very little pinch of five spice to mixture, but be careful with five spice. Its very strong. To make lower fat, can saute vegetables with 1/2 margarine and 1/2 chicken broth. Can make lower in Sodium if use low sodium soy sauce. When seasoning chicken breasts, use five spice sparingly. Toss with noodles. Recipe By : Rhonda Guilbeaux File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 112.6mg||35 %|
|Sodium 337.8mg||12 %|
|Potassium 387.9mg||10 %|
|Total Carbohydrate 53.6g||16 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 53.5g|
|Protein 30.2g||43 %|
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Calories per serving: 448
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