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Ingredientes
- 1 lb boneless skinless chicken thigh pcs cut into 1-1/2" pieces
- 4 med carrots cut in 1" pcs
- 1/2 c. fat-free chicken broth *2
- 2 Tbsp. grated ginger root *3
- 1 Tbsp. sugar substitute *4 (Sugar Twin Brown)
- 2 Tbsp. light soy sauce *5
- 1/2 tsp grnd allspice
- 1/2 tsp warm sauce (red pepper)
- 8 ounce pineapple chunks in juice (1 can) liquid removed and juice reserved
- 1 Tbsp. cornstarch
- 1 med green bell pepper cut in 1" pcs*6
- 1 med red bell pepper cut into 1" pcs
- 2 c. cooked brown rice
Direcciones
- MiX all ingredients except pineapple, cornstarch and bell pepper in 3-1/2 to 6 qt slow cooker.
- COVER and cook on low heat setting 7 to 8 hrs (or possibly high heat setting 3 to 4 hrs) or possibly till vegetables are tender and chicken is no longer pink in center.
- MIX reserved pineapple juice and cornstarch till smooth; gradually stir into chicken mix. Stir in pineapple and bell peppers.
- COVER and cook on high heat setting about 15 min or possibly till slightly thickened.
- SERVE over rice.
- NOTES : Note 1: Recipe called for skinless, boneless chicken breast, I found which the breast meat was dry, whereas the thighs were moist. Note 2: Called for regular chicken broth. Note 3: Called for minced not chopped gingerroot, recipe also calls for 1 tsp. grnd ginger if fresh not available. Note 4: Called for packed brown sugar. Note 5: Called for regular brown sugar. Note 6: I added an extra green pepper. WW Points = 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 33 | 13% |
| Total Fat 3.76g | 5% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.07g | |
| Cholesterol 54mg | 18% |
| Sodium 598mg | 25% |
| Potassium 547mg | 16% |
| Total Carbs 39.74g | 11% |
| Dietary Fiber 4.9g | 16% |
| Sugars 9.86g | 7% |
| Protein 17.26g | 28% |
