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20 minutes
Prep: 5 minutes
Cook: 20 minutes
650 calories per serving view nutrition facts
6 servings
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| 2 1/2 | pounds | chicken pieces | skinned |
| 2 | each | chicken bouillon cubes | low-sodium |
| 1 | tablespoon | olive oil | or butter or margarine |
| 1 | cup | green bell pepper | diced |
| 1 | cup | radishes | thinly sliced |
| 1 | cup | pineapple chunks | unsweetened |
| 1/2 | cups | pineapple juice | juice from can |
| 1 | teaspoon | soy sauce, light | |
| 2 | tablespoons | flour, all-purpose | |
| 1 | dash | black pepper | |
| 4 1/2 | cups | rice, cooked | |
| 1 | x | chow mein noodles | optional |
Cook enough rice to yield 4 1/2 cups of cooked rice.
Meanwhile simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, add oil in frying pan or wok and sauté the radishes, green peppers, and pineapple until crisp tender, but not brown.
Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan.
Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top.
Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.)
Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg.
Exchanges: Bread 2 1/2, Meat 2.
| % Daily Value* | |
| Total Fat 28.0g | 43% |
| Saturated Fat 8.0g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 191mg | 8% |
| Total Carbohydrate 40.0g | 13% |
| Dietary Fiber 1.0g | 5% |
| Sugars 3.0g | |
| Protein 56.0g | 111% |
| Vitamin A | 8% | Vitamin C | 51% | |
| Calcium | 5% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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