Preheat a stovetop wok over medium-high heat or an electric wok to 400 degrees F. Heat the oil until hot but not smoking. Add the chicken and cook for 4 to 5 minutes, or until no pink remains, stirring occasionally. Add the ketchup, honey, the pineapple and its juice, and the red peppers; cook for 5 to 7 minutes, or until the sauce begins to boil. Meanwhile, in a small bowl, combine the soy sauce and cornstarch; whisk well. When the honey mixture is bubbling, add the soy sauce and cornstarch mixture; cook for 2 to 3 more minutes, or until heated through and the sauce has thickened. Add the scallions and toss until well coated. NOTES : 4 to 6 servings
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|Serving Size: 1 Serving (761g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 354 (32%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 476.3mg||147 %|
|Sodium 1947.5mg||67 %|
|Potassium 1821.7mg||48 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 31.5g|
|Protein 148.1g||212 %|
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Calories per serving: 1099
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