| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 1 | 20 oz. sliced pineapple in | |
| syrup | ||
| 2 | Whole chicken breasts, split | |
| or 1 cut up 3 lb. fryer | ||
| chicken | ||
| 2 | T | Butter |
| 1/4 | c | Dry sherry |
| 3 | T | Soy sauce |
| 2 | Cloves garlic, pressed | |
| 2 | T | Finely chopped crystallized |
| ginger | ||
| 1/2 | t | Salt |
| 1 | Red bell | |
| pepperseededchunked | ||
| 1 1/2 | c | Sliced celery |
| 1/2 | c | Sliced green onion |
| 1 | Papaya, peeledsliced | |
| optional | ||
| 1 | T | Cornstarch |
INSTRUCTIONS
Date: Tue, 21 May 1996 23:25:41 -0400 From: BobbieB1@aol.com Drain pineapple, reserving syrup. Brown chicken in butter; Drain. Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken. Cover, simmer 30 minutes, turning chicken once. Remove chicken. Add pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve cornstarch in 1/2 cup water. Stir into pan. Bring to boil. When thickened, spoon over chicken. Posted to MealMaster Recipes List, Digest #142
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Nutrition (calculated from recipe ingredients)
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Calories: 562
Calories From Fat: 148
Total Fat: 16.6g
Cholesterol: 264.9mg
Sodium: 974.7mg
Potassium: 977.7mg
Carbohydrates: 7.6g
Fiber: 1.2g
Sugar: 1.4g
Protein: 86.3g