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Streamlined Chinese Chicken

  Whole chicken breasts 3
  Soy sauce 3 Tablespoon
  Salad oil/Peanut oil 1 Tablespoon
  Unsweetened pineapple juice 1 Can (10 oz)
  Cornstarch 4 Tablespoon
  Pineapple chunks 1 Can (10 oz) (Diet Pack)
  Sliced mushrooms 2 Can (20 oz)
  Salt 1⁄2 Teaspoon
  Frozen peas 10 Ounce, thawed (1 Package)
  Shredded cabbage 6 Cup (96 tbs) (Chinese)
  Hot cooked rice 3 Cup (48 tbs)

Remove skin and bones from chicken breasts; slice meat into long thin strips.
Place soy sauce in pie plate; dip chicken strips into sauce; brown quickly in salad oil or peanut oil in large frying pan.
Stir just enough unsweetened pineapple juice into cornstarch in cup to make a smooth paste; save for Step 5.
Stir remaining pineapple juice, and pineapple chunks and mushrooms with liquid into chicken in pan; heat to boiling.
Stir in cornstarch mixture and salt; cook, stirring constantly, until sauce boils 3 minutes.
Cover; simmer 15 minutes.
Stir in peas; arrange cabbage on top.
Cover; cook 8 minutes, or until peas and cabbage are tender.
Serve over cooked hot rice.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2389 Calories from Fat 217

% Daily Value*

Total Fat 25 g37.8%

Saturated Fat 3.1 g15.5%

Trans Fat 0.4 g

Cholesterol 299.3 mg99.8%

Sodium 4233.7 mg176.4%

Total Carbohydrates 379 g126.3%

Dietary Fiber 26.5 g105.9%

Sugars 110.7 g

Protein 157 g314.5%

Vitamin A 127.4% Vitamin C 612.6%

Calcium 35.2% Iron 115.4%

*Based on a 2000 Calorie diet

Streamlined Chinese Chicken Recipe