Oriental Pineapple Chicken
|Chicken breast halves||6|
|Soy sauce||2 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Canned pineapple chunks||15 1⁄2 Ounce|
|Bouillon granules||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Cut chicken into 1-inch pieces; combine chicken and soy sauce.
Let stand 20 minutes.
Dip chicken into eggs, and dredge in flour.
Fry in hot oil (375Â°) until golden brown.
Drain on paper towels, and set aside.
Saute carrots, celery, green pepper, and onion in butter until crisp-tender; set aside.
Drain pineapple, reserving liquid; set pineapple aside.
Combine reserved liquid and cornstarch in a saucepan, stirring well; add bouillon granules and water.
Bring mixture to a boil; cook 1 minute, stirring constantly.
Stir in dash of pepper and the pineapple chunks.
To serve, place chicken pieces on a serving platter; arrange sauteed vegetables over chicken, and top with pineapple sauce.
Serve with hot cooked rice
Calories 338 Calories from Fat 63
% Daily Value*
Total Fat 7 g11%
Saturated Fat 3.5 g17.3%
Trans Fat 0 g
Cholesterol 131.7 mg43.9%
Sodium 598.8 mg24.9%
Total Carbohydrates 42 g13.9%
Dietary Fiber 2.8 g11.2%
Sugars 10.8 g
Protein 26 g51.4%
Vitamin A 75.5% Vitamin C 40.7%
Calcium 4.4% Iron 13.8%
*Based on a 2000 Calorie diet