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Ingredientes
- 1 lb Grnd chicken
- 1 x Egg, slightly beaten
- 1 x Clove garlic, chopped
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 5 Tbsp. Flour, divided
- 3 Tbsp. Canola oil
- 1 can Pineapple chunks in own juice (14 ounces)
- 1 x Chicken bouillon cube
- 1 x Green pepper, sliced into 1 1/2-inch pcs
- 2 Tbsp. Cornstarch
- 2 Tbsp. Sugar
- 1 tsp Grnd ginger
- 2 Tbsp. Soy sauce
- 1/4 c. Vinegar
Direcciones
- In a medium bowl, mix together the egg, garlic, salt and pepper. Add in the grnd chicken and 2 Tbsp. of the flour. Sprinkle the remaining flour on a sheet of waxed paper. Drop the chicken mix by heaping tsp. onto the floured waxed paper and roll in the flour to create balls.
- Heat the canola oil in a nonstick frypan over high heat. Add in the chicken balls and cook, turning, till brown, about 6 min. Remove the chicken balls and drain on paper towels. Drain the oil from the frypan, reserving 1 Tbsp.. Drain the juice from the pineapple into a measuring c.; add in water to make 1 c. liquid. Add in the bouillon cube to the pineapple juice and stir to dissolve. Place the frypan over low heat; add in the pineapple chunks and green peppers. Stir and cook for about 2 min. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar till smooth. Add in the pineapple juice and then the cornstarch mix, stirring, and cook till clear and thickened, about 5 min.
- Arrange the chicken balls over sauce and serve with warm cooked rice and crisp Chinese noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 127 | 41% |
| Total Fat 14.29g | 18% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 96mg | 32% |
| Sodium 680mg | 28% |
| Potassium 583mg | 17% |
| Total Carbs 29.54g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 18.34g | 12% |
| Protein 16.41g | 26% |
