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Ingredientes
- 1/4 c. soy sauce
- 2 tbsp. cornstarch
- 1/2 teaspoon grnd ginger
- 1 tbsp. vegetable oil
- 4 chicken breast halves, skinned, boned & cut into 1" pcs
- 1 garlic clove, chopped
- 1 (20 ounce.) can unsweetened pineapple chunks, undrained
- 1 pound fresh broccoli, cut into flowerets
- 1 lg. carrot, sliced
- 1 med. onion, sliced & separated into rings
- Warm cooked rice
Direcciones
- Combine first 3 ingredients. Pour oil around preheated wok or possibly skillet. Heat at medium high (325 degrees) for 1 minute. Add in chicken and garlic; stir fry 2-3 min. Add in pineapple and vegetables. Cover and cook 3-4 min or possibly till vegetables are crisp-tender. Add in soy sauce mix and stir fry till sauce bubbles and thickens. Serve over warm cooked rice. Yield 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 40 | 15% |
| Total Fat 4.49g | 6% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.1g | |
| Cholesterol 27mg | 9% |
| Sodium 965mg | 40% |
| Potassium 629mg | 18% |
| Total Carbs 45.75g | 12% |
| Dietary Fiber 4.1g | 14% |
| Sugars 30.1g | 20% |
| Protein 14.66g | 23% |
