Drain pineapple, reserving juice. Add water to juice to make 2-1/2 cups of liquid. Saute onion in oil in skillet until tender. Add juice/water mixture, carrots, and bouillon cubes. Cover and simmer 5 minutes.
Combine brown sugar, cornstarch, and ginger. Add ketchup, vinegar, and soy sauce; stir into vegetable mixture. Cook until clear and thickened.
Add chicken, green pepper, and pineapple chunks; coer and simmer until green peppers and carrots are tender.
Serve over rice.
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|Serving Size: 1 Serving (382g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (8%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 39.9mg||12 %|
|Sodium 403.3mg||14 %|
|Potassium 614mg||16 %|
|Total Carbohydrate 172.9g||51 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 166.5g|
|Protein 26g||37 %|
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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: 875
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