Chinese Chicken Vegetable Stir Fry
|Boneless chicken breasts||1 Pound, skinned, all visible fat removed and cut into 1-inch cubes|
|Low-sodium soy sauce||1 1⁄2 Tablespoon|
|Grated fresh ginger/1 teaspoon ground ginger||1 Tablespoon|
|Vegetable oil||2 Tablespoon (Acceptable)|
|Bell peppers||2 Medium, cut into 1-inch strips (Green, Red Or Yellow)|
|Fresh mushrooms||4 Ounce, thinly sliced|
|Green onion with tops||4 , cut into 1-inch strips|
|Pineapple chunks||3⁄4 Cup (12 tbs) (Fresh Or Canned In Juice)|
|Cornstarch||1 1⁄2 Tablespoon|
|Homemade chicken stock||2⁄3 Cup (10.67 tbs)|
|Pineapple juice/Reserved juice from canned pineapple||1⁄4 Cup (4 tbs)|
|Sesame seeds||1 Tablespoon, toasted (For Garnish)|
Marinate chicken in soy sauce and ginger 30 to 45 minutes, stirring occasionally.
In nonstick wok or skillet, heat oil over high heat.
Add marinated chicken and stir-fry for 2 minutes.
Using a slotted spoon, remove chicken, leaving juices in the pan.
Add peppers, mushrooms and onions and stir-fry for 1 minute.
Add pineapple and chicken and stir-fry another 2 to 3 minutes.
Vegetables should be tender-crisp.
Blend cornstarch with stock and pineapple juice.
Stir into the chicken mixture and cook about 1 minute, or until thickened.
Remove from heat and garnish with sesame seeds.
Serving size: Complete recipe
Calories 1274 Calories from Fat 405
% Daily Value*
Total Fat 46 g71%
Saturated Fat 7.2 g36.1%
Trans Fat 0.1 g
Cholesterol 267.9 mg89.3%
Sodium 1006.4 mg41.9%
Total Carbohydrates 96 g31.9%
Dietary Fiber 10.3 g41.2%
Sugars 54.1 g
Protein 119 g237.9%
Vitamin A 62.7% Vitamin C 534%
Calcium 27.5% Iron 48.2%
*Based on a 2000 Calorie diet