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Ingredientes
- 4 tomatoes, quartered
- Chicken cutlets, cut into chunks
- 2 sweet red peppers, cut into thin slices
- 2 green peppers, cut into thin slices
- 1 (20 ounce.) can pineapple chunks, liquid removed, syrup reserved
- Ginger (to taste)
- 1 sliced onion
- 2 tbsp. soy sauce
- 3 tbsp. safflower oil
Direcciones
- Heat oil in pan. Add in onion slices and ginger. Stir-fry. Add in chicken, peppers, and soy sauce. Stir-fry.
- Prepare the sauce in a bowl, mixing till well blended: 3 tbsp. white vinegar 2 tbsp. soy sauce 2 tbsp. cornstarch 2 tbsp. tomato juice 4 tbsp. orange juice 2/3 c. pineapple syrup 2/3 c. water
- Add in tomatoes and pineapple to pan. Pour the sauce over the mix. Stir till sauce thickens and becomes light. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 12 servings | |
| Calories 312 | |
| Calories from Fat 171 | 55% |
| Total Fat 19.09g | 24% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 226mg | 9% |
| Potassium 431mg | 12% |
| Total Carbs 14.96g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 11.3g | 8% |
| Protein 20.24g | 32% |
