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Ingredientes
- 2 chicken breast
- 2 green bell peppers
- 1 red bell pepper
- 1 celery stalk
- 2 carrots
- 1 small can pineapple
- 1 small can mushrooms
- soy sauce
- mustard
- catup
- warm sauce
- vinegar
- brown sugar
- cornstarch
- garlic
- ginger (one piece about 1 inch)
Direcciones
- Cut chicken into bite-sized pcs and rub with crushed garlic and ginger and marinate for 5 mins till the wok gets warm.
- Put a Tbsp. of oil and the remaining garlic and the chicken.
- As soon as the chicken is done, add in minced vegetables and stir fry for only a minute, as you need them to be crunchy.
- Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger which has not yet been used, and add in to the wok.
- Add in the sauces and the corn starch when you are ready to serve and allow the sauce to thicken.
- At this time, stir in the pineapple chunks. Add in warm sauce to taste.
- Serve it over noodles or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 63 | 25% |
| Total Fat 6.96g | 9% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 354mg | 15% |
| Potassium 583mg | 17% |
| Total Carbs 33.54g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 25.09g | 17% |
| Protein 16.77g | 27% |
