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Ingredientes
- 2 tbsp. oil
- 3 single chicken breasts
- 4 cloves garlic
- 1 yellow pepper
- 2 med. size carrots, sliced thin, cut at a bias
- 2 c. strong chicken broth
- 16 ounce. can pineapple cubes, reserve juice
- Mandarin orange segments, liquid removed
- 2 c. pea pods
- 1 tbsp. soy sauce
- 1 tbsp. vinegar, white
- 1 tbsp. Lee Kum Kee Sauce (hoisin sauce may be substituted)
- 1/4 c. orange marmalade
- 1/4 c. cornstarch
- Garnish: toasted coconut, maraschino cherries, sunflower seeds
Direcciones
- Skinless, boneless and cut into 1/3" x 1/3" x 1 1/4" strips.
- Cut into 1/3" x 1/3" x 1 1/2" strips. Green pepper may be substituted.
- Heat oil in wok, add in chicken breast and stir fry till lightly golden brown and almost hard. Add in garlic, peppers, carrots and strong chicken broth. Cover and simmer for 2 min. Add in pineapple cubes, mandarin orange segments, pea pods, soy sauce, vinegar, Lee Kum Kee Sauce and orange marmalade. Stir fry for 1 minute. Mix pineapple juice into cornstarch and stir into the chicken mix. Simmer for 1 minute. Serve on warm white or possibly brown rice and garnish with toasted coconut, maraschino cherries and sunflower seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 6 servings | |
| Calories 317 | |
| Calories from Fat 101 | 32% |
| Total Fat 11.31g | 14% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.2g | |
| Cholesterol 45mg | 15% |
| Sodium 342mg | 14% |
| Potassium 445mg | 13% |
| Total Carbs 37.76g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 25.43g | 17% |
| Protein 17.18g | 27% |
