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Chicken And Hot Peppers

Flavors.of.Asia's picture
  Canned pineapple slices 8 1⁄4 Ounce (1 Can)
  Cornstarch 1 1⁄2 Teaspoon
  Soy sauce 2 Tablespoon
  Whole chicken breasts 2 , skinned, split, boned, and cut into 1-inch pieces
  Cooking oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Green onions 6 , bias-sliced into 1-inch lengths
  Canned green chili peppers 4 Ounce, rinsed, seeded, and chopped (1 Can)

Drain pineapple; reserve 1/3 cup syrup.
Quarter pineapple slices.
Blend reserved syrup into cornstarch; stir in soy sauce.
Add chicken; marinate 30 minutes at room temperature.
Drain chicken, reserving marinade.
Preheat a wok or large skillet over high heat; add oil.
Stir-fry garlic in hot oil 30 seconds.
Add green onions; stir-fry 1 minute.
Add chili peppers; stir-fry 1 minute more.
Remove vegetables.
Add half the chicken to hot wok or skillet; stir-fry 2 to 3 minutes.
Remove chicken.
Stir-fry remaining chicken 2 to 3 minutes.
Return all chicken to wok.
Stir marinade; stir into chicken.
Cook and stir till thickened and bubbly.
Add onions, peppers, and pineapple; cover and cook 1 minute.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 916 Calories from Fat 307

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 5.4 g27.2%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 2389.1 mg99.5%

Total Carbohydrates 66 g21.9%

Dietary Fiber 6.8 g27.4%

Sugars 43.8 g

Protein 84 g167.5%

Vitamin A 61.9% Vitamin C 168.6%

Calcium 13.7% Iron 33.7%

*Based on a 2000 Calorie diet

Chicken And Hot Peppers Recipe