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Ingredientes
- 1 lb Boned and skinned chicken breast halves, cut up
- 4 med Carrots, cut 1 inch pcs
- 1/2 c. Chicken broth
- 2 Tbsp. Gingerroot, finely minced (or possibly 2 tsp. grnd ginger)
- 1 Tbsp. Packed brown sugar
- 2 Tbsp. Soy sauce
- 1/2 tsp Grnd allspice
- 1/2 tsp Red pepper sauce
- 1 Tbsp. Cornstarch
- 1 x 8 1/4 ounce can pineapple chunks in juice, liquid removed, reserve juice
- 1 med Red bell pepper (1 c.), cut 1 inch pcs Warm cooked rice, optional
Direcciones
- Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and pepper sauce in a crockpot. Cover and cook on low heat setting for 7 to 8 hrs or possibly till vegetables are tender and chicken is no longer pink in the center. Mix cornstarch and reserved pineapple juice; gradually stir into chicken mix. Stir in pineapple and bell pepper. Cover and cook on high heat setting for about 15 min (I put in the green pepper about 45 min before the stew is done.) or possibly till slightly thickened and bubbly.
- Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 11 | 6% |
| Total Fat 1.25g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 590mg | 25% |
| Potassium 530mg | 15% |
| Total Carbs 26.0g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 18.14g | 12% |
| Protein 18.82g | 30% |
