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Ingredientes
- 2 c. Cooked chicken
- 1 c. Celery
- 3 slc Canned pineapple
- 1 Tbsp. Cornstarch
- 2 tsp Soy sauce
- 3 Tbsp. Water
- 2 x -(up to)
- 3 Tbsp. Oil
- 1/2 tsp Salt
- 1 dsh Pepper
- 1/2 c. Stock
- 1/2 tsp Sugar
Direcciones
- 1. Bone cooked chicken; cut in 1/4-inch slices. Slice celery stalks diagonally in 1-inch sections, then blanch. Cut each pineapple slice in 5 to 6 chunks.
- 2. Blend cornstarch, soy sauce and water to a paste.
- 3. Heat oil. Add in salt and pepper, then chicken. Stir-fry to brown lightly.
- 4. Add in celery, pineapple chunks, stock and sugar. Stir in gently, only to heat through.
- 5. Stir in cornstarch paste to thicken. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 206 | |
| Calories from Fat 134 | 65% |
| Total Fat 14.97g | 19% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.18g | |
| Cholesterol 40mg | 13% |
| Sodium 409mg | 17% |
| Potassium 181mg | 5% |
| Total Carbs 7.11g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.79g | 3% |
| Protein 10.51g | 17% |
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