| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hawaiian |
Chicken, Ruit, Main dish |
4 |
servings |
INGREDIENTS
| 4 |
|
Fresh Anjou pears |
| 1 |
lb |
Boned chicken; sliced into 2 x 1/2 |
|
|
X 1/2 inch strips |
| 3 |
tb |
Butter or margarine |
| 1 |
cn |
Pineapple chunks; (8 oz.) |
| 1 |
|
Green pepper; seeded and sliced |
| 1/2 |
c |
Cashew nuts |
| 2 |
tb |
Packed brown sugar |
| 1 |
tb |
Cornstarch |
| 1/3 |
c |
Water |
| 2 |
tb |
Soy sauce |
INSTRUCTIONS
Core and slice pears. Sauté chicken in butter 3 to 5 minutes or until
juices run clear. Drain pineapple; reserve 1/3 cup liquid. Add pears,
pineapple, green pepper and cashews to chicken; heat thoroughly. Combine
brown sugar, cornstarch, reserved pineapple liquid, water and soy sauce in
saucepan. Cook and stir over low heat until mixture thickens; cook 1 minute
longer. Pour sauce over pear-chicken mixture and toss gently.
Always be sure to use ripe pears.
Per serving: 122 Calories (kcal); 9g Total Fat; (61% calories from fat); 1g
Protein; 11g Carbohydrate; 23mg Cholesterol; 606mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: http://www.usapears.com/
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