Cook rice as directed on package.
Combine sweet chili sauce, wine & soy sauce in small bowl. Set aside.
Coat cubed chicken in corn starch. Deep fry until golden brown and cooked through.
In wok or curved fry pan, high heat, stir fry onions, peppers and pineapple in 1 Tablespoon of oil until slightly soft. No more than one or two minutes.
Remove from heat and drain. Set aside.
Add chili sauce mixture to pan and heat on low heat. Stir in chicken, coat throughly. Add vegetables, coat.
Heat thoroughly, add 2 tablespoons of the pineapple juice.
Heat and serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (404g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 710mg||24 %|
|Potassium 230mg||6 %|
|Total Carbohydrate 77.5g||23 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 71.8g|
|Protein 6.9g||10 %|
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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: 359
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