Chicken Pineapple Bamboo And Chestnut Stir-Fry
|Chicken breast halves||4|
|Water||2 Cup (32 tbs)|
|Canned pineapple slice||2|
|Sliced celery cabbage||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Peeled diced water chestnuts||1⁄2 Cup (8 tbs)|
|Sliced bamboo shoots||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Cornstarch||3 Teaspoon, mixed with water|
Put the chicken in a saucepan, cover with water, bring to a boil and simmer for 20 minutes.
Remove from the water and when cool remove the skin and slice against the grain into 1/4 inch slices.
Cut each pineapple slice into 10 chunks and set aside.
Heat a pan with the oil, and when it is hot add the cabbage, celery, water chestnuts and bamboo shoots and saute for 2 minutes, stirring constantly.
Add the chicken, salt, sugar and pepper and slowly the water.
Cover the pan and cook over medium heat for 6 minutes.
Add the pineapple and the thickening and when the sauce is hot and thick turn onto a platter and serve at once.
Serving size: Complete recipe
Calories 1354 Calories from Fat 573
% Daily Value*
Total Fat 65 g99.5%
Saturated Fat 9 g45.1%
Trans Fat 0.1 g
Cholesterol 201.8 mg67.3%
Sodium 3291.5 mg137.1%
Total Carbohydrates 108 g36%
Dietary Fiber 15.4 g61.8%
Sugars 58.8 g
Protein 86 g172.6%
Vitamin A 13.4% Vitamin C 106.3%
Calcium 16.9% Iron 25.2%
*Based on a 2000 Calorie diet