Great low-carb recipe. Serve with a crisp salad.
Rinse and cut up fresh broccoli. Rinse chicken and cut into strips. Heat non-stick wok or large skillet with the oil over medium high heat. Add chicken strips and cook until lightly browned.
Add broccoli and 1/4 cup of water, cooking until broccoli is crisp tender, about 5-6 minutes. While chicken and broccoli are cooking, combine 1/4 cup of water, rice vinegar, soy sauce, cornstarch, and onion powder in a small bowl. Add the soy sauce mixture to chicken and cook 2-3 minutes more until mixture thickens. Reduce heat, then stir in pineapple. (Fresh is far better than canned, obviously).
Cover and cook about one minute until all ingredients are heated through.
Very good recipe. Low-carb. Consider serving with a crisp salad.
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|Serving Size: 1 Serving (508g)|
|Recipe Makes: 2|
|Calories from Fat: 90 (30%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 44.8mg||14 %|
|Sodium 231.2mg||8 %|
|Potassium 1216.2mg||32 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 24.1g|
|Protein 24.1g||34 %|
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Calories per serving: 299
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