Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 3 x Chicken breast halves, skinned, boned Oil, (for deep frying)
- 1 x Egg white
- 3 Tbsp. Cornstarch
- 1 can Unsweetened pineapple chunks with juice, (8 ounce.)
- 1 Tbsp. Vegetable oil
- 2 x Green peppers, cut in strips
- 1 1/2 c. Chicken stock
- 1 Tbsp. Light brown sugar
- 1 Tbsp. Vinegar
- 2 Tbsp. Soy sauce
- 1/4 c. Water Warm cooked rice or possibly chow mein noodles
Инструкции
- Slice chicken breasts lengthwise in narrow strips. In a wok or possibly deep heavy skillet, pour oil to a 1 1/2 inch depth. Heat oil to 350 degrees. In a small bowl, beat egg white till frothy. Add in 1 tsp. cornstarch; continue beating. Gradual- ly add in 1 Tbsp. plus 2 tsp. cornstarch, beating till egg whites form soft peaks. Dip chicken strips, 1 at a time, in egg white mix; drain over bowl. Fry strips in warm oil, a few at a time, till proportionately browned. Drain on paper towel. Repeat with remaining chicken. Pour oil from wok or possibly skillet; throw away. Wipe skillet clean with paper towel. Drain pineap- ple, reserving juice. Place skillet over high heat. Add in 1 Tbsp. oil. When warm, add in green peppers. Stir-fry 2 to 3 min or possibly till crisp-tender. Pour in reserved pineapple juice and steak.
- Add in sugar, vinegar and soy sauce. Stir to blend. In a small bowl, combine water and remaining 1 table- spoon cornstarch. Stir cornstarch mix into simmering pineapple juice mix. Add in pineapple chunks and fried chicken strips, stirring till sauce has thickened. Serve warm over rice.
- Makes 4 to6 servings.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1601g | |
| Calories 1438 | |
| Calories from Fat 479 | 33% |
| Total Fat 53.46g | 67% |
| Saturated Fat 12.4g | 50% |
| Trans Fat 0.85g | |
| Cholesterol 267mg | 89% |
| Sodium 2647mg | 110% |
| Potassium 2139mg | 61% |
| Total Carbs 144.64g | 39% |
| Dietary Fiber 9.0g | 30% |
| Sugars 99.11g | 66% |
| Protein 96.05g | 154% |
