From Winter Issue of Cooking Club Magazine, pg. 46
1) Drain pineapple; reserve 1/4 cups of the juice in a small bowl. Whisk in cornstarch until smooth. Stir in preserves, teriyaki sauce, vinegar, garlic, ginger and crushed red pepper.
2) Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 5 minutes or until browned and no longer pink in center, turning occasionally. Remove chicken, loosely cover with foil.
3) Add bell pepper to skillet; cook over medium-high heat 5 minutes or until starting to brown, stirring occasionally. Add stir-fry blend, cook 4 or 5 minutes or until vegetables are barely tender, stirring frequently. Stir in chicken and any accumulated juices, pineapple and pineapple juice mixture. Cook 2 minutes, or until slightly thickened, stirring gently.
Served with some brown rice, this is a hearty yet healthy supper.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 742 | ||
Calories from Fat: 367 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.8g | 54 % | |
Saturated Fat 23.1g | 116 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 70.5mg | 22 % | |
Sodium 432.2mg | 15 % | |
Potassium 724.1mg | 19 % | |
Total Carbohydrate 86.7g | 25 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 79g | ||
Protein 24.6g | 35 % | |
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: 742
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