| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | t | Cornstarch |
| 1 | t | Soy sauce |
| 1/2 | t | Salt |
| 4 | Canned pineapple | |
| 1/2 | Clove garlic | |
| 1 | T | Cornstarch |
| 2 | T | Soy sauce |
| 2 | T | Water |
| 4 | T | Pineapple juice |
| 1 | t | Vinegar |
| 3 | T | Oil |
INSTRUCTIONS
Skin and bone chicken; then dice. Combine cornstarch, soy sauce and salt. Add to chicken and toss to coat. Cut each pineapple slice in 5 or 6 chunks. Mince garlic; then combine with remaining cornstarch and soy sauce the water, pineapple juice and vinegar. Heat oil. Add chicken; stir-fry until it loses its pinkness. Add pineapple chunks and cook, covered, over low heat 2 to 3 minutes more; transfer to a warm serving dish. Add garlic-cornstarch mixture to pan. Stir in over medium heat until thickened. Pour over chicken and pineapple chunks. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 121
Total Fat: 13.6g
Cholesterol: 73.1mg
Sodium: 665.9mg
Potassium: 258.1mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 2.4g
Protein: 27.3g