| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | 4 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 1 | Onion, cut into slivers | |
| 1 | Sweet green pepper, cut in | |
| 1/2" cubes | ||
| 3/4 | lb | Skinless boneless chicken |
| breast cut in strips | ||
| 1 | Tomato, cut in 1 in cubes | |
| 1 | c | Chinese Duck sauce |
| 1 | T | Ketchup |
| 1 | T | Cider vinegar |
| 2 | t | Soy sauce |
| 2 | t | Cornstarch, dissolved in 1 |
| tbsp water | ||
| 2 | c | Cooked, parsleyed brown rice |
INSTRUCTIONS
Heat oil in large nonstick skillet. Add onion; saute 2 minutes. Add pepper; saute 3 minutes. Increase heat to medium-high. Stir in chicken pieces; saute 5 minutes or until no longer pink in center. Stir in tomato, duck sauce, ketchup, vinegar, soy sauce and cornstarch mixture. Bring to boiling; cook, stirring, until thickened, about 1 minute. To serve, spoon over rice. Recipe By : Family Circle 11-1-96 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 16:48:05 -0400 From: Carol Taillon <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 54
Total Fat: 6g
Cholesterol: 73.1mg
Sodium: 617.6mg
Potassium: 591.9mg
Carbohydrates: 7.7g
Fiber: 1.8g
Sugar: 4.7g
Protein: 29.8g