Chinese Chicken With Pineapple
|Cooked skinned boned chicken breast||12 Ounce|
|Shredded cabbage||1 Cup (16 tbs) (Use Chinese Variety)|
|Bamboo shoots||4 Ounce, sliced thin|
|Celery||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant chicken broth and seasoning mix||2 Tablespoon (2 Envelopes)|
|Canned pineapple slices||4 Small, cut into chunks (Canned In Its Own Juice)|
|Artificial sweetener||2 Teaspoon (Equal To 2 Teaspoons Sugar)|
|Soy sauce||2 Tablespoon|
Cut the chicken into thin diagonal strips and set aside.
Cook cabbage, bamboo shoots, celery and mushrooms in 3/4 cup water and 1 envelope broth mix.
As soon as liquid boils out, add remaining water and broth mix, pineapple and pineapple juice, sweetener, soy sauce and pepper.
Bring to boil, let liquid cook down about half and stir in chicken.
Don't let the chicken strips boil turn off heat; they'll warm in the sauce.
Serving size: Complete recipe
Calories 1339 Calories from Fat 402
% Daily Value*
Total Fat 45 g68.8%
Saturated Fat 11.1 g55.4%
Trans Fat 0 g
Cholesterol 153.1 mg51%
Sodium 3398.2 mg141.6%
Total Carbohydrates 176 g58.8%
Dietary Fiber 10.4 g41.4%
Sugars 100 g
Protein 64 g127.2%
Vitamin A 13.3% Vitamin C 1740.1%
Calcium 12.7% Iron 30.8%
*Based on a 2000 Calorie diet