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Ingredientes
- 1 tbsp. butter
- 1 can (8 ounce.) pineapple chunks
- 1/2 c. minced onion
- 2 tbsp. shortening
- 1 1/4 c. warm water
- 2 c. carrot sticks (optional)
- 3 chicken bouillon cubes
- 1/4 c. firmly packed brown sugar
- 2 tbsp. cornstarch
- 1/4 teaspoon ginger
- 1/4 c. catsup
- 2 tbsp. vinegar (white)
- 1 tbsp. soy sauce
- 2 c. diced cooked chicken
- 1 c. green pepper strips
- 3/4 teaspoon salt
- 2 1/4 c. rice
Direcciones
- Drain pineapple and reserve juice. Add in juice to water to obtain 2 1/4 c.. Saute/fry onions in butter. Add in 1 1/4 c. of the water, carrots and bouillon cubes. Cover and simmer 5 min.
- Combine brown sugar, cornstarch and ginger. Add in catsup, soy sauce and vinegar into vegetable mix. Cook till clear and thickened. Add in chicken, green peppers and pineapple; cover and simmer 5 min.
- Meanwhile, bring measured liquid, salt and butter to boil. Stir in rice. Remove from heat; cover and let stand 5 min. Serve mix on rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 12 servings | |
| Calories 279 | |
| Calories from Fat 70 | 25% |
| Total Fat 7.81g | 10% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.71g | |
| Cholesterol 23mg | 8% |
| Sodium 511mg | 21% |
| Potassium 282mg | 8% |
| Total Carbs 42.19g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 10.81g | 7% |
| Protein 9.27g | 15% |
