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Add a photoПорций: 6
Ингредиенты
- 1 lb Bonned skinned chicken
- 1 x Breasts, 1/4 inch strips
- 1 tsp Cornstarch
- 1/4 tsp Salt
- 1/4 tsp Sugar
- 1/8 tsp Pepper
- 1 tsp Soy sauce
- 1 cl Garlic chopped
- 1 can (8 ounce. ) pineapple chunks
- 1 x Undrained
- 1/4 c. Sugar
- 2 Tbsp. Cornstarch
- 1/4 c. Vinegar
- 1 Tbsp. Soy sauce
- 1 x Vegetable cooking spray
- 1 c. Sliced carrots
- 1/4 c. Water
- 1 c. Cranberries
- 1 lrg Green bell pepper
- 1 x Cut into 1 inch squares
- 3 c. Cooked rice
Инструкции
- Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic. Toss Gently. Cover & Refrigerate2O Minutes. Drain Pineapple, Reserving Juice in A 1 Qt Glass Measure. Set Pineapple Chunks Aside. Add in Water To Juice To Equal 1 C.. Add in 1/4 C. Sugar, 2 Tablespoons Cornstarch, Vinegar & 1 Tablespoons Soy Sauce To Pineapple Juice. Stir Well. Set Aside. Coat A Large Nonaluminum Skillet Or possibly Wok With Cooking Spray. Place Over Medium High Heat Till Warm. Add in Chicken; Stir Fry 5 To 7 Minutes. Add in Carrots & 1/4 C. Water. Cover & Cook 1 Minutes. Add in Reserved Pineapple & Cranberries; Stir Fry 1 Minutes. Reduce Heat To Medium, Add in Reserved Juice Mix. Bring To A Boil, Stirring Till Thickened. Stir in Bell Pepper; Serve Over Rice. About 299 Cal. Per 1 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 215 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 319mg | 13% |
| Potassium 224mg | 6% |
| Total Carbs 47.75g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 17.96g | 12% |
| Protein 4.75g | 8% |
